Zesty Garden Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 5" corn tortillasCooking Spray1 cup quinoa, rinsed and drained2 cups water1 tbsp olive oil1 tbsp garlic, minced1/2 cup onion1 red bell pepper, seeded and diced1 green bell pepper, seeded and diced1 jalapeno, seeded and diced1 cup frozen corn kernals1 can black beans, drained and rinsed1 tsp cuminjuice from one lime1 can red enchilada sauce
Preheat oven to 350 degrees.
Using cooking spray, warm tortillas in skillet until soft and pliable. Set aside.
Boil quinoa in water for five minutes. Cover tightly, reduce heat and cook on low until liquid is absorbed. Set aside.
Saute garlic, onions and peppers in oil until softened. Add corn and beans, lime juice and seasoning, mix thoroughly, heating through.
In 9x12 pan, put a little enchilada sauce in the bottom. Fill tortillas with mixture and roll, placing side by side in the pan.
Cover with the rest of the sauce and sprinkle cheese on top.
Heat in oven until cheese is melted and sauce is bubbly, about 20 minutes.
Serving Size: Makes 8 servings, two enchiladas each
Number of Servings: 8
Recipe submitted by SparkPeople user GEEVIE.
Using cooking spray, warm tortillas in skillet until soft and pliable. Set aside.
Boil quinoa in water for five minutes. Cover tightly, reduce heat and cook on low until liquid is absorbed. Set aside.
Saute garlic, onions and peppers in oil until softened. Add corn and beans, lime juice and seasoning, mix thoroughly, heating through.
In 9x12 pan, put a little enchilada sauce in the bottom. Fill tortillas with mixture and roll, placing side by side in the pan.
Cover with the rest of the sauce and sprinkle cheese on top.
Heat in oven until cheese is melted and sauce is bubbly, about 20 minutes.
Serving Size: Makes 8 servings, two enchiladas each
Number of Servings: 8
Recipe submitted by SparkPeople user GEEVIE.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 8.9 g
- Cholesterol: 11.4 mg
- Sodium: 610.5 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 7.2 g
- Protein: 12.8 g
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