Yield:
5 – 7 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
30 – 45 Minutes
Category
Lunch + Dinner
Calories:
258
Carbs:
38.1
Fat:
5.8
Fiber:
6.4
Protein:
12.1
WW Points:
4
ingredients
1 zucchini, diced, medium
1 medium potato, diced, medium
1 medium sweet potato, diced, medium
½ onion, diced, medium
15 ounce can black beans, rinsed and drained
½ teaspoon salt
10 – 15 cracks of pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 – 1½ cup light shredded 3 cheese blend
I used Trader Joe's brand.
1 – 10 ounce can green enchilada sauce, medium
1 – 10 ounce can red enchilada sauce, medium
12 – 14 6” corn tortillas, warmed in microwave
I used mission extra thin
directions
Step 1:
In a frying pan, sauté the diced potato and sweet potatoes over medium heat until fork tender, about 10 minutes.
Step 2:
Add the diced onion and cook for an additional 5 minutes, then add the zucchini and seasonings (salt, pepper, garlic and onion powders and smoked paprika) and cook for another 5 minutes.
Step 3:
Add the black beans and mix until well incorporated. This is the filling for the enchiladas.
For the tortillas, I placed them on a plate and microwaved them for about 30 - 45 seconds and then placed in a towel to keep warm until use.
Step 4:
In a 9 x 13" baking dish, pour about a ½ cup each, of the red and green enchilada sauce to coat the bottom of the dish.
to assemble the enchiladas:
Step 1:
Take one corn tortilla, add 1 tablespoon shredded cheese to the center of the tortilla and then add ½ cup of the veggie-bean mixture on top of the cheese, then roll and place in the casserole dish. Repeat until you have used all the filling.
Step 2:
Add the rest of the sauces by pouring over the tops of the enchiladas (more or less if you like) and add the rest of the cheese (or more if you’d like!)
Step 3:
Bake at 350ºF for about 15 minutes, until the cheese is melted, and the sauce is bubbling.
Top with fresh cilantro and serve immediately. Enjoy!