Zucchini & Bell Pepper Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Red Sauce:Ingredients:5 medium-sized ripe tomatoes, seeded and diced1 large red bell pepper, minced1 tsp. salt5 large garlic cloves, minced1/2 tsp. crushed red pepper1/2 tsp. ground cuminZucchini & Pepper Enchilada FillingIngredients:1 1/2 cups minced onion6 medium cloves of garlic, minced3/4 tsp. salt1 large yellow bell pepper 5 small zucchini, diced1 1/2 tsp. ground cumin1 TBSP dried basil1 1/2 tsp. dried oreganocayenne & black pepper to taste1 1/3 cups of packed grated jack cheese
Red Sauce Directions:
Place all ingredients in a saucepan and bring to a boil. Lower heat, partially cover, and simmer for about 15 minutes.
Filling Directions:
Heat the oil in a large, deep skillet. Add onion, garlic, and salt, and saute over medium heat for 8 to 10 minutes, or until the onion is quite soft.
Add the bell pepper, zucchini, and seasonings. Stir and cook over medium heat for another 5 to 8 minutes, or until the zucchini is just tender.
Remove from heat and stir in the cheese. Allow to cool for a few minutes before filling the tortillas.
How to Assemble an Enchilada:
Step 1: Prepare filling & sauce
Step 2: Moisten the tortillas by dipping them briefly in the red sauce.
Step 3: Assemble the enchiladas by putting a few spoonfuls of filling on one side of the tortilla and rolling it up. Pour a small amount of the sauce into a shallow baking dish, add the enchiladas, and pour the remaining sauce over the top. Cover with foil, and bake for about 30 minutes in an oven heated to 325 degrees. Serve hot.
Number of Servings: 12
Recipe submitted by SparkPeople user FAVDTR2.
Place all ingredients in a saucepan and bring to a boil. Lower heat, partially cover, and simmer for about 15 minutes.
Filling Directions:
Heat the oil in a large, deep skillet. Add onion, garlic, and salt, and saute over medium heat for 8 to 10 minutes, or until the onion is quite soft.
Add the bell pepper, zucchini, and seasonings. Stir and cook over medium heat for another 5 to 8 minutes, or until the zucchini is just tender.
Remove from heat and stir in the cheese. Allow to cool for a few minutes before filling the tortillas.
How to Assemble an Enchilada:
Step 1: Prepare filling & sauce
Step 2: Moisten the tortillas by dipping them briefly in the red sauce.
Step 3: Assemble the enchiladas by putting a few spoonfuls of filling on one side of the tortilla and rolling it up. Pour a small amount of the sauce into a shallow baking dish, add the enchiladas, and pour the remaining sauce over the top. Cover with foil, and bake for about 30 minutes in an oven heated to 325 degrees. Serve hot.
Number of Servings: 12
Recipe submitted by SparkPeople user FAVDTR2.
Nutritional Info Amount Per Serving
- Calories: 140.1
- Total Fat: 7.7 g
- Cholesterol: 10.1 mg
- Sodium: 471.3 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 8.6 g
- Protein: 8.7 g
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