The other day, my friend, Angela, posted healthy chicken enchiladas on her fb. Since we've been trying to eat more vegetables around here, I asked her if she'd ever tried vegetable enchiladas. I found a recipe that I decided to try tonight. OH MY! YUMMO!!!
I got the recipe from
HERE. I changed the sauce recipe and changed up the enchiladas a little. I'll post what I did, and you can look over at the other site to see how she did it.
Enchilada Sauce
2 Tablespoons olive oil
1/4 cup flour
1/4 cup tomato paste
1 teaspoon cumin
3/4 cup water
15 oz chicken broth or vegetable broth (I used chicken)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Pour olive oil into a sauce pan. Add all the ingredients in order. Whisk on high temp., until it comes to a boil, then turn to low and continue whisking until thickened.
Vegetable Enchiladas
Corn tortillas
1-15oz can black beans
1 cup corn (I used organic, frozen)
2 cups grated cheese (I used Costco cheddar jack mix)
1 cup tightly measured fresh spinach chopped
Spray a 12x8 casserole dish with nonstick spray.
Mix beans, corn, cheese, and spinach together.
Heat tortillas in microwave with a paper towel over them, to soften.
Place about 1/8 cup of mixture into each tortilla.
Roll the tortilla tightly around mixture and place seam side down in casserole dish.
Repeat with remaining tortillas.
Pour enchilada sauce over tortillas.
Bake at 350 for about 20 minutes or until hot and bubbly.
I also made Calabacitas for dinner. I didn't have any poblano pepper, so I just used green and red bell peppers instead. Calabacitas is squash, zucchini, pepper and onion sauteed together. ;)
I already devoured one of my delicious enchiladas when I remembered to take the picture. LOL