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Veggie Enchiladas Recipe

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This recipe for Veggie Enchiladas is from Cooking in the Cleveland Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium jalepeno
1 large onion, diced
3/4 c. diced green bell pepper
3.4 c. diced carrots
3/4 c. diced zucchini
3 medium garlic cloves, minced
1 T. chili powder
2 tsp. oregano
1 tsp. cumin
1 15 oz. can back beans, drained and rinsed
1 15 oz. can whole-kernal corn
2 T. lime juice
2 T. chopped fresh cilantro
12 6-inch corn tortillas
1/4 c. low-fat cheddar cheese
2 1/2 c. fat-free salsa
1/2 oz. low-fat cheddar cheese
3/4 c. light sour cream
Directions:
Directions:
1. Preheat oven to 350 ºF. Lightly spray a 15x11-inch glass baking dish with canola oil spray.

2. Remove the seeds and mince the jalapeno.

3. Heat a large skillet over medium heat. Remove the heat and lightly spray with oil spray. Cook the onion, bell pepper, carrots, zucchini, and garlic for 5 minutes, or until the vegetables are softened. Stir in the jalapeno, chili powder, oregano and cumin. Cook for 1 minute, stirring constantly. Remove from the heat.

4. Stir in beans, corn, lime juice, and cilantro. Spoon a heaping 1/4 c. filling down the center of each tortilla. Sprinkle with 1 tsp. cheese. Tollyp and place the sean down in the baking dish. Pour salsa over the enchiladas and cover with aluminum foil.

5. Bake for 30 minutes. Sprinkle with 1/2 cup cheese. Bake, uncovered, for 5 minutes.
To serve, put a dollop of sour cream on each enchilada.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Kind of spicy

 

 

 

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