Monday, March 31, 2014

HEALTHIER “Veg" Enchiladas for Meatless Monday

Recipe: Healthier “Veg” Enchiladas
Serves 4
What You'll Need:
4 1/2 cups mixed vegetables such as diced zucchini, crimini mushrooms, peppers, onions, Brussels sprouts (any veggies you have would work)
2 garlic cloves, minced
1 1/2 teaspoons homemade mexican mix (1 teaspoon chili powder + 1/4 teaspoon paprika + ¼ cumin)
2 teaspoons soy sauce
1/2 cup part skim cheddar cheese
1 cup brown rice, cooked (optional)
1 14-oz can black beans (double if not using rice)
1 1/2 cups salsa verde or regular homemade salsa
4 whole-wheat tortillas or corn tortillas
Salt and pepper to taste
What to Do:
1.      In a large pan over medium heat, sauté veggies until they begin to soften. 
2.      Add garlic, Mexican spice mix, and salt and pepper to taste. Stir to combine.
3.      Drain and rinse the beans. Add them to the pan.
4.      Cook 15 to 20 minutes over medium-low heat to allow flavors to meld and veggies to soften. Meanwhile, preheat oven to 375 F. 
5.      Now it's time to assemble: Fill each tortilla with a tablespoon of salsa verde, veggies, cheese, rice, and beans. 
6.      Wrap and roll up each tortilla and place them in a baking dish, seam-side down. Top each with more salsa verde and cheese.
7.      Cover with foil and bake for 25 minutes. Remove foil and bake for an additional five minutes. 

8.      Remove from oven and serve. Could add guacamole and salsa on top as well.

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