Vegetable Enchiladas

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion , thinly sliced
  • 2 cloves garlic , minced
  • 1 cup yellow squash , diced in quarter inch pieces
  • 1 cup zucchini squash , diced in quarter inch pieces
  • 1 cup green bell pepper , diced in quarter inch pieces
  • 1 cup broccoli , cut in miniature florettes (about 1/2 inch)
  • 1 cup cauliflower , cut in miniature florettes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 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 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. 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.
  • Spray 13’’ x 9” pan with nonstick cooking spray. Spread diced tomatoes on the bottom of pan. Fill one tortilla at a time with about 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.