Spiralized Vegetable Enchiladas
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
medium
red pepper, spiralized
-
1
medium
zucchini, spiralized
-
1
medium
yellow squash, spiralized
-
½
medium
red onion, spiralized
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
salt
-
¼
teaspoon
ancho chili powder
-
¼
teaspoon
ground pepper
-
15.5
oz.
can low sodium pinto beans, drained and rinsed
The assembly
-
6
large
flour tortillas
-
19
oz.
can of red enchilada sauce
-
¾
cup
shredded Monterey jack cheese
-
to taste
fresh cilantro, avocado, and sliced jalapeno (for garnish)
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium-high heat, add olive oil and sauté the spiralized red onion for 2 minutes.
- Add the spiralized red pepper, zucchini, yellow squash, and spices, and sauté for an additional 4 minutes until the vegetables are cooked down.
- Stir in the pinto beans and sauté for 1 minute.
- Spread ½ cup of enchilada sauce on the bottom of a 13x9 baking dish.
- Fill each tortilla with ⅓ to ½ cup of the veggie mixture, roll them up, and place seam side down in the baking dish.
- Cover the enchiladas with the remaining enchilada sauce and top with cheese.
- Cover the dish with tin foil and bake for 15 minutes.
- Remove the foil and broil on high for 3 minutes to brown the cheese.
- Garnish with fresh cilantro, diced avocado, and sliced jalapeno if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
20mg
You might also like