Vegetable Enchiladas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 scallion, chopped
- 1 teaspoons ground cumin
- 1 avocado, thinly sliced
- 1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
- 1 1/2 tablespoons olive oil, divided
- 12 corn tortillas (6 inches each)
- 1 medium onion, diced
- 1 1/2 tablespoons dark chili powder
- 1/2 tablespoon chipotle powder
- 1 cup roasted or thawed frozen corn
- 1 cup roasted red peppers
- 1 can (15 ounces) low-sodium black beans, rinsed and drained
- 2 cups cooked shortgrain brown rice
- 1 can (8 ounces) enchilada sauce
- 1 cup shredded lowfat pepper jack cheese, divided
- 6 sprigs fresh cilantro
Preparation Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas. Per serving: 508 calories, 15 g fat (4 g saturated), 78 g carbohydrate, 14 g fiber, 17 g protein Nutritional analysis provided by Self
Preparation Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas. Per serving: 508 calories, 15 g fat (4 g saturated), 78 g carbohydrate, 14 g fiber, 17 g protein Nutritional analysis provided by Self
