Saturday, January 22, 2011

Veggie Enchiladas

I'm very excited about this recipe. I love all things Mexican. Let me rephrase that, I love all Mexican foods. I especially love enchiladas. I'm learning that not all Mexican foods have to be bad for you. I've been trying to make enchiladas as low-calorie and as healthy as possible. Whenever, I cook with ground beef or chicken I always choose extra lean. Also, sometimes instead of using beef, I'll just use beans & rice. I try to use La Victoria enchilada sauce which isn't too bad (fat & calorie-wise) plus I'll cut down on cheese and oil too. So when I came across this vegetable enchilada recipe I was thrilled at how easy it was, how healthy it was, and how good it is. Instead of a can of enchilada sauce you make your own tomato-flavored sauce. I use Soy-full Heart tortillas that are high in fiber, low calorie, and low in fat. This recipe is awesome because of all that. but also all the pretty colors. 

1 tablespoon olive oil
1 teaspoons ground cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 can low fat chicken broth, beef broth, or vegetable broth
salt & pepper
1 cup shredded mexican cheese
1 can 15 oz. beans (kidney or black), drained & rinsed
10 oz. frozen chopped spinach, thawed and squeezed some-what dry
10 oz. frozen mixed vegetables (with corn)
6 green onions, thinly sliced
16 tortillas 

In a medium saucepan, heat oil over medium heat. 
Add 1 teaspoon cumin, flour, and tomato paste, whisk together while cooking.
Whisk in broth and 3/4 cup water. Bring to a boil.
Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.
Season with salt & pepper, set aside.
Preheat oven to 400 degrees.
Meanwhile, in a large bowl, combine 1 cup cheese, beans, spinach, corn, green onions and additional salt & pepper. 
Spray casserole dish with olive oil cooking spray.
Place 1/3 or 1/4 cup of veggie mixture into each tortilla.
Roll up tightly and place in casserole dish, seam side down. You may be able to fill up 2 casserole dishes if you use all 16 tortillas.
Top evenly with sauce (and additional cheese if desired).
Bake uncovered until hot and bubbly about 15 to 20 minutes. 

What do you think? Comments? Suggestions? I would love to know that you visited my blog. Please leave me a message letting me know you were here! Did you try out a recipe? Let me know! I would love to hear from you :-)


Lena said...

I love mexican food also, but don't cook it very often as Bob doesn't care for it. The recipe sounds very good and looks delicous. Maybe I'll try it and call it something and he might eat it

Teresa said...

Had this again tonight. LOVE it :)

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