Roasted Vegetable Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*Summer Squash, 1 mediumZucchini, baby, 1 mediumCauliflower, raw, 1.5 cup Broccoli, fresh, 3 cup, chopped or diced*Peppers, sweet, red, fresh, 1 largeOnions, raw, 1 smallMushrooms, fresh, 226.7 gramsAmerica's Choice Chili Hot Beans, 1.5 cup*Carlita Enchilada Sauce Mild, 2 cup*Cotija Queso Seco Cacique cheese, 6oz*Carlita's Salsa Verde - SS = 2 Tbsp., 20 tbspTumaro's Salsa "low in carbs" Tortillas, 10 Tortillas*Extra Virgin Olive Oil, 1 tbspn
Chop up all veggies into bite size pieces, toss in Olive oil - spread out on a baking Sheet and bake at 400 for 30minutes - until they are soft and edges are just starting to brown. Take out and let cool - turn oven down to 350. Spread Enchilada sauce inside tortilla - put beans first, cheese and then top with veggies. Place them seam side down in baking dish that has been sprayed with non-stick spray. Top with remaining enchilada sauce and two tblspn's per enchilada of the salsa verde. Bake for 20 minutes - then sprinkle the little bit of left over cheese on top of each and bake for an additional 5 minutes until cheese is melted.
Serving Size: Makes 10 Enchiladas
Serving Size: Makes 10 Enchiladas
Nutritional Info Amount Per Serving
- Calories: 232.6
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 925.5 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 9.9 g
- Protein: 13.3 g
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