Vegetable Enchiladas with Red Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Vegetable Mixture1/4 cup of diced onion1 cloves of garlic - diced1 Bell Pepper (any color - diced1 cup of shredded or diced zucchini1- 15oz can of diced tomato 2 cups of spinachAdditional Add In's:2/3 cup of brown rice (cooked) - 1 serving3/4 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 TortillasSauce1 clove of garlic1 can of tomato sauce1.5 tsp ground cumin1 tsp chili powder, or to taste1 tsp of oregano1 tsp. parsleydash of sugarTopping1/4 cup of shredded cheddar cheese (I only had mozzarella)1 tbsp.scallions3 Tbsp of fresh cilantroServe with plain, non-fat greek yogurt
Preheat oven to 350
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
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
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 4.0 g
- Cholesterol: 4.4 mg
- Sodium: 1,237.7 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 12.6 g
- Protein: 14.3 g
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