Meatless Mondays: Veggie Enchiladas

May 14, 2012 at 1:33 pm 1 comment

Ingredients:

  • 1 cup shredded zucchini
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup frozen corn
  • 3/4 cup black beans, rinsed and drained
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 3/4 cup salsa
  • 2 tablespoons fresh cilantro, minced
  • 3 corn tortillas, 6″ in diameter
  • 3/4 cup shredded cheddar cheese

Directions:

  1. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
  2. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
  3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10-15 minutes before serving.

Nutritional Facts per Piece:
286 calories
11 g fat
30 mg cholesterol
676 mg sodium
37 g carbohydrate
5 g fiber
12 g protein

*Recipe Adapted from Taste of Home: www.tasteofhome.com*

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Entry filed under: Calories, Diabetes, Diet/Nutrition, Healthy Lifestyle, Recipes. Tags: , , , , , .

Just Use Olive Oil Fast Acting Carbohydrates

1 Comment Add your own

  • 1. frugalfeeding  |  May 14, 2012 at 2:15 pm

    Wonderful recipe. I adore a good enchilada.

    Reply

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