Cheesy Veggie Enchiladas
Equipment
- Paring Knife
- Blender
- Bowl
- Baking dish
- Oven
Ingredients
- Ingredients
- 2 large yams about 12 oz.
- 1½ cups about 12 oz. frozen spinach
- 1 can 14.5 oz. diced, no-added sodium tomatoes in juice
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- 9 6-inch corn tortillas
- ¾ cup grated reduced fat cheddar cheese
- ¾ cup grated part-skim mozzarella cheese
- nonstick cooking spray
- 1 can 13 ½ oz. drained, low sodium black beans
Instructions
- Directions
- Wash hands with warm water and soap.
- Wash fresh vegetables before preparing.
- Poke 2 or 3 small holes in each yam and bake at 350 degrees F for 45 minutes or until soft. Cool until able to handle. In blender, combine canned tomatoes with juice, yams, cumin, and chili powder. Blend until smooth to make a vegetable sauce.
- Set aside ¼ cup of the grated cheddar.
- In a small bowl, mix remaining cheddar cheese with the mozzarella cheese.
- Spray an 8×8-inch baking dish with nonstick cooking spray. Pour ½ cup of the vegetable sauce on bottom of pan.
- Lay in half of the tortillas on top of the sauce in the pan. Sprinkle with half of the spinach, half of the beans and half of the cheese. Pour ½ of the remaining vegetable sauce over the top and spread over everything.
- Repeat step 7 one more time. Top with reserved cheddar cheese.
- Bake covered at 350 degrees F for 45 minutes. Remove covering for the last 15 minutes.
- Serve hot.
Notes
Nutrition Facts (Per Serving)
Calories, 272; Carbohydrate, 45 g; Protein, 16 g; Total Fat, 5.5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 11 mg; Fiber, 10 g; Total Sugars, 6 g; Sodium, 395 mg; Calcium, 372 mg; Folate, 139 mcg; Iron, 3.9 mg; Calories from Fat, 18%. Makes 6 servings, approximately 1 ½ enchiladas (1/6th of a pan) each
Calories, 272; Carbohydrate, 45 g; Protein, 16 g; Total Fat, 5.5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 11 mg; Fiber, 10 g; Total Sugars, 6 g; Sodium, 395 mg; Calcium, 372 mg; Folate, 139 mcg; Iron, 3.9 mg; Calories from Fat, 18%. Makes 6 servings, approximately 1 ½ enchiladas (1/6th of a pan) each
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