- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 248.5
- Total Fat: 4.5 g
- Cholesterol: 5.0 mg
- Sodium: 1,392.7 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 14.4 g
- Protein: 16.1 g
Vegetable Enchiladas with Red SauceSubmitted by: SHELBSYD
IntroductionDidn't get to celebrate Cinco de Mayo, so I am celebrating today with a healthy enchilada dish and chips and salsa!! Yum!! This recipe is high fiber and high protein, 14 grams of fiber and 16 grams of protein per serving!! Didn't get to celebrate Cinco de Mayo, so I am celebrating today with a healthy enchilada dish and chips and salsa!! Yum!! This recipe is high fiber and high protein, 14 grams of fiber and 16 grams of protein per serving!!
1/4 cup of diced onion
1 cloves of garlic - diced
1 Bell Pepper (any color - diced
1 cup of shredded or diced zucchini
1- 15oz can of diced tomato
2 cups of spinach
Additional Add In's:
2/3 cup of brown rice (cooked) - 1 serving
3/4 cup of salsa (made my own)
2 Laughing cow cheese wedges Queso Fresco & Chipotle cut into 4 total pieces(or 1/4 cup of shredded cheese - recommend Mexican Blend)
4 Flat Out Breads or Tortillas
1 clove of garlic
1 can of tomato sauce
1.5 tsp ground cumin
1 tsp chili powder, or to taste
1 tsp of oregano
1 tsp. parsley
dash of sugar
1/4 cup of shredded cheddar cheese (I only had mozzarella)
3 Tbsp of fresh cilantro
Serve with plain, non-fat greek yogurt
Cook rice according to direction on package
In a frying pan saute onion and garlic until translucent (about 3 - 5 min). Add bell pepper and cook until soft (3 min). Add zucchini and cook until soft (2 min). Add spinach,diced tomatoes and rice.
In a pot saute garlic until soft, add the sauce of the ingredients (tomato sauce, cumin, chili powder, oregano, parsley & sugar). Cook for about 10 minutes.
Take the sauce and just spoon a little bit on the bottom of your baking dish. Dip your tortilla shell in the sauce.
Add vegetables, salsa and a slice of laughing cow cheese. Place seam side down on baking dish. Do the remaining tortilla shells.
Add the remaining sauce over the top of the enchiladas and top with shredded cheese.
Bake for 20 minutes or until cheese is bubbly.
Top with scallions, cilantro and greek yogurt. Enjoy!
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.