Vegetable Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp extra virgin olive oil.
½ White onion chopped.
2 Cloves garlic minced
3 Small zucchinis, chopped
1 Tsp chili powder
1 Tsp Cumin
1 Can of kidney beans, drained and rinsed
¼ Enchilada sauce
1 Tbsp lime juice
8 Flour tortillas
⅔ Monterey jack cheese, shredded
½ White cheddar cheese, shredded
1 Piece flat-leaf parsley, for garnish
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Directions: |
Directions:Preheat the oven to 350º In a large skillet over medium heat, heat 2 tablespoons of oil. Add onion and cook 6-8 minutes, until soft. Add in garlic and cook for 2 minutes. Add zucchini and season with salt, chili powder, and cumin. Cook, stirring occasionally until zucchini is tender. Add kidney beans, enchilada sauce, and lime juice. Cook 2 or 3 minutes more. Add a large scoop of vegetable mixture onto each tortilla and roll it up.
Bake for at least 20 minutes, until cheese is melted.
Garnish with parsley before serving |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:25 Minutes |
Personal
Notes: |
Personal
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