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. 


Ingredients:
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 


Directions:
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. 

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