Tuesday, January 6, 2015

Vegetable Enchiladas

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

  1. Preheat the oven to 350 degrees.
  2. 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. 
  3. Transfer the veggies to a bowl and stir in the black beans, chopped broccoli, and 2 cups of cheese. Mix well. 
  4. 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.
  5. Place the rolled up enchiladas in a shallow baking dish coated with nonstick spray. 
  6. Cover the enchiladas with the salsa verde and the remaining 2 cups of cheese. 
  7. 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!

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