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Browse All Recipes

Spicy Vegetable Enchiladas

Date added: December 11, 2007

  • Servings: 8 change
  • Calories per serving: 256
  • Prep time: 25
  • Cook time: 15

Ingredients

  • 8 tortillas, 7 or 8-inch flour or whole wheat
  • 1 cooking spray, 1/3 sec spray
  • 2 carrots thinly sliced
  • 1 zucchini squash or yellow summer squash quartered lengthwise and sliced
  • 2 tsp chili powder
  • 1 tsp spice, cumin, seeds, ground
  • 15 fluid ounce beans, black, 50% less salt, cnd
  • 14 fluid ounce tomatoes, stwd, cnd
  • 2/3 cup cheese, monterey jack, shredded
  • 1/8 tsp bottled hot pepper sauce

Recipe Method

1. Wrap tortillas lightly in foil. Bake in a 350 F. oven for 10 minutes to soften. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

2. Meanwhile, coat an unheated large, nonstick skillet or wok with nonstick cooking spray. Preheat over medium heat. Add carrots; cook and stir for 2 minutes. Add zucchini or summer squash, chili poder and cumin; cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove wok or pan from heat. Stir in drained beans, half of the undrained tomatoes, 1/3 cup of the cheese and hot pepper sauce.

3. Spoon about 1/2 cup of the vegetable mixture onto each tortilla near an edge; roll up tortillas. Arrange filled tortillas, seam sides down, in prepared baking dish. Lightly coat tops of tortillas with nonstick cooking spray.

4. Bake, uncovered, in the 350 F. oven for 15 to 17 minutes or until mixture is heated through and tortillas are crisp.

5. Meanwhile, in a small saucepan heat remaining undrained tomatoes. Spoon over enchilladas; top with remaining 1/3 cup cheese.

Nutritional Facts

Per serving% Daily Value*
Calories 25613%
Fat 7g11%
Cholesterol 10mg3%
Sodium 636mg 26%
Carbohydrates 40g13%

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