INGREDIENTS:
For the enchilada sauce:
- 2 cloves garlic, minced
- 1 tbsp chipotle chilis in adobo sauce
- 1/2 tsp. chipotle chili powder
- 1/2 tsp ground cumin
- 1-1/2 cups tomato sauce
- 3/4 cup low sodium vegetable broth
- salt and pepper to taste
For the enchiladas:
- 1 white onion, chopped
- 1 zucchini, chopped
- 1 clove garlic, minced
- 1 ear corn, kernels removed
- 6 oz. fresh baby spinach
- 6 green onions, thinly slice white and green parts
- 1/3 cup cilantro, chopped
- 15 oz. can black beans, rinsed and drained
- 1/2 cup crumbled queso fresco
- 1/2 cup cheddar cheese
- 10 whole wheat tortillas
INSTRUCTIONS:
For the enchilada sauce:
In a saucepan, spray olive oil and saute garlic for 30 seconds. Add chipotle chiles, chili powder, cumin, vegetable broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and summer for 5-10 minutes. Set aside until ready to use.
For the filling:
- Preheat the oven to 350 degrees
- Set a skillet over medium heat. Spray with olive oil. When hot, add onion and cook for 3 to 5 minutes, until soft. Add in garlic, zucchini and corn. Cook for another 5 to 8 minutes, until tender. Add spinach, and cook for 2 minutes or until wilted.
- In a large bowl, add cooked veggi mixture, green onions, cilantro, black beans, 1/2 cup of the enchilada sauce and queso fresco. Mix to combine.
To assemble:
- Coat the bottom of a baking dish with a thin layer of enchilada sauce.
- Fill each tortilla with 1/3 cup of the filling, roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, and sprinkle with cheddar cheese.
- Cover with foil, and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
- Remove from the oven, and garnish with fresh cilantro before serving.
No comments:
Post a Comment