Vegetarian Enchiladas

Name: Vegetarian Enchiladas Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Vegetable Enchiladas:; 2 cups of chopped Zucchini; 1 1/2 cups of chopped tomatoes; 3/4 cups of chopped Carrots; 1/4 cup of chopped green pepper; 4 cloves of garlic; 1/4 cup of chopped onion; 2 cups of black beans (cooked or canned); 1 small Jalapeno pepper; 1 tsp of orgegano leaves; 2 tsp of cumin; 12 Tortillas; 3/4 cup of shredded cheddar cheese; Enchilada Sauce (see Below); Enchilada Sauce:; 1 Ancho Chili (stems discarded); 2 Med. Tomatoes; 1 Red Bell Pepper; 1 Small Onion; 2 Cloves of Garlic; 1/2 Tsp of Marjoram; 1/8 TSP of All Spice; 1 Bay Leaf

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 12

Ingredients

Vegetable Enchiladas:2 cups of chopped Zucchini1 1/2 cups of chopped tomatoes3/4 cups of chopped Carrots1/4 cup of chopped green pepper4 cloves of garlic1/4 cup of chopped onion2 cups of black beans (cooked or canned)1 small Jalapeno pepper1 tsp of orgegano leaves2 tsp of cumin12 Tortillas3/4 cup of shredded cheddar cheeseEnchilada Sauce (see Below)Enchilada Sauce:1 Ancho Chili (stems discarded)2 Med. Tomatoes1 Red Bell Pepper1 Small Onion2 Cloves of Garlic1/2 Tsp of Marjoram1/8 TSP of All Spice1 Bay Leaf

Directions

Saute Vegetables and herbs until vegetables are tender, add TBSP of water at a time to keep from sticking to pan. About 10 minutes. Add Beans, cook over medium heat until no excess juices remains, 5-8 mins. Season to taste, Salt & Pepper.

Enchilada Sauce:
Mix all ingredients except for the Bay leaf into a food processor till its the consistency of a sauce. Add sauce to a pan and warm with Bay leaf for about 10 mins. Remove Leaf.

Dip Tortillas in Enchilada Sauce to coat lightly, and fill each with about 1/3 cup of vegetable mixture. Roll up and place, seam sides down, in large baking pan. Spoon remaining Enchilada Sauce over enchiladas; sprinkle with cheese.

Bake Enchilads, uncovered, at 350 degrees for 15-20mins.

Number of Servings: 12

Recipe submitted by SparkPeople user STRIVE4BALANCE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 242.3
Total Fat: 5.5 g
Cholesterol: 1.5 mg
Sodium: 395.5 mg
Total Carbs: 38.2 g
Dietary Fiber: 6.5 g
Protein: 9.5 g

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