AZ Health Zone/ Dinner

Cheesy Veggie Enchiladas

Cheesy Veggie Enchiladas

AZ Health Zone
Course Dinner
Servings 6


  • Paring Knife
  • Blender
  • Bowl
  • Baking dish
  • Oven


  • Ingredients
  • 2 large yams about 12 oz.
  • cups about 12 oz. frozen spinach
  • 1 can 14.5 oz. diced, no-added sodium tomatoes in juice
  • teaspoons ground cumin
  • 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


  • 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.


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
Keyword Black Beans, Cheese, Tomatoes, Tortillas, Yams

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