Zesty Garden Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Zesty Garden Enchiladas calories by ingredient
Introduction
A Tex-Mex favorite with a little Cali flair. A Tex-Mex favorite with a little Cali flair.Number of Servings: 8
Ingredients
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16 5" corn tortillas
Cooking Spray
1 cup quinoa, rinsed and drained
2 cups water
1 tbsp olive oil
1 tbsp garlic, minced
1/2 cup onion
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 cup frozen corn kernals
1 can black beans, drained and rinsed
1 tsp cumin
juice from one lime
1 can red enchilada sauce
Tips
This recipe makes a lot of filling, so you might run out of room in your pan after 12 enchiladas. (I did.) Just save the rest for another batch later!
Directions
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.