Veggie Enchiladas


Arriba! Mexican food doesn’t have to be avoided. A love of food from south of the border doesn’t mean you have to pack on the pounds south of the beltline.

Check out this great recipe for veggie enchiladas!

Here’s what you’ll need:

2 packages (10 oz. each) frozen chopped spinach, thawed
1 ½ cups sliced mushrooms
1 can (15 oz.) pinto beans, rinsed and drained
3 tsp. chili power, divided
¼ tsp. red pepper flakes
1 can (8oz.) low sodium tomato sauce
2 Tbsp. water
½ tsp. hot pepper sauce
8 (8-inch) corn tortillas
1 cup (4oz.) shredded Monterey Jack cheese
Dash of salt

Directions:

Step 1.In a large skillet combine spinach, mushrooms, beans, 2 tsp. chili powder and red pepper flakes over medium heat.

Step 2. Cook 5 minutes, stirring often. Remove from heat.

Step 3. Combine tomato sauce, water, remaining 1 tsp. Chili powder and pepper sauce in a pie pan. Stir.

Step 4. Dip tortillas into tomato sauce mixture and stack on wax paper.

Step 5. Divide spinach filling into 8 portions. Spoon onto centers of tortillas.

Step 6. Roll up and place tortillas in microwavable dish.

Step 7. Spread tomato mixture over enchiladas.

Step 8. Cover dish with vented plastic wrap. Microwave at medium for about 10 minutes.

Step 9. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.

This should make 4 servings.

Per Serving:

Calories – 385
Total Fat – 11g
Cholesterol – 25mg
Sodium – 741mg
Carbohydrates – 55g
Dietary Fiber – 2g
Protein – 22g