Vegetable Enchiladas

These Vegetable Enchiladas make for a super simple Mexican weeknight meal, perfect for convincing family that veggies can be the star of a meal and be super enjoyable. Sub in your favorite veggies and toppings. Can serve alongside a fresh salad such as this Very Green Mexican Salad.

Vegetable Enchiladas

Vegetable Enchiladas

VirtualRDN
These Vegetable Enchiladas make for a super simple Mexican weeknight meal, perfect for convincing family that veggies can be the star of a meal and be super enjoyable.
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Cook Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion , thinly sliced
  • 2 cloves garlic , minced
  • 1 green bell pepper , thinly sliced
  • 1 cup yellow squash , diced in quarter inch pieces
  • 1 cup zucchini squash , diced in quarter inch pieces
  • 1 cup broccoli , cut in miniature florettes (about 1/2 inch)
  • 1 cup cauliflower , cut in miniature florettes
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1 1/4 teaspoon chili powder
  • 1/4 teaspoon cocoa powder
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon balsamic vinegar
  • 1 1/2 teaspoons lime juice
  • 8 small whole wheat tortillas
  • 1 can vegetarian refried beans
  • 1 can diced tomatoes with green chiles
  • 1 cup low-fat shredded cheddar cheese
  • 1/3 cup fresh chopped cilantro , optional
  • 1 fresh jalapeno, sliced , optional

Instructions
 

  • Preheat oven to 350°F. Spray 13’’ x 9” pan with nonstick cooking spray.
  • Heat oil over medium heat in large skillet or wok. Add onions and garlic, and saute' for 3 minutes.
  • Add remaining ingredients up to and including lime juice. Sauté for 10 to 15 minutes or until vegetables are fork tender.
  • Spread diced tomatoes on the bottom of prepared pan.
  • Fill one tortilla at a time with about 1/4 cup refried beans and 3 spoonfuls of vegetables. Gently roll tortilla and place crease-side down in pan. All 8 tortillas should fit snugly in pan.
  • Top with shredded cheddar. Bake in oven for 25-30 minutes or until cheese is melted and juices are bubbling.
  • Top with fresh cilantro or sliced jalapeno if desired before serving. Serve alone or alongside a fresh salad such as this Very Green Mexican Salad.

Notes

Sub your favorite veggies and toppings as desired. 
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