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
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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