Whether you're trying to save money or trying to eat healthier in 2015, these vegetable enchiladas are the perfect weeknight meal. They're simple to prepare, full of good-for-you ingredients, and inexpensive to make. Try them tonight!
What You'll Need:
2 Tbsp olive oil
4 cloves garlic, minced
1/2 Spanish onion, sliced thin
1 red bell Pepper, sliced thin
2 cups broccoli, steamed then chopped
1 12 oz can black beans, drained and rinsed
4 cups mozzarella (or melty white cheese of your choice!)
12 or more corn tortillas
1 jar salsa verde
- Preheat the oven to 350 degrees.
- In a medium pan, heat the olive oil until it shimmers. Then add the garlic, onion, and bell pepper, cooking the veggies until they're soft.
- Transfer the veggies to a bowl and stir in the black beans, chopped broccoli, and 2 cups of cheese. Mix well.
- On a griddle, heat the tortillas until they're pliable, then place a few spoonfuls of the filling into the tortilla and roll it up. Continue this process until you've rolled up all of your tortillas with filling.
- Place the rolled up enchiladas in a shallow baking dish coated with nonstick spray.
- Cover the enchiladas with the salsa verde and the remaining 2 cups of cheese.
- Bake for about 15 minutes or until the cheese has completely melted.
Tip: I like to turn the broiler on for the last 3-5 minutes. It makes the cheese bubble up and get brown and crispy on top. Yum!
These enchiladas taste great served with a dollop of light sour cream, some chips and fresh salsa, or a light beer with a wedge of lime. Enjoy!