Tuesday, July 6, 2010

Recipe Tuesday...Bean and Veggie Enchiladas

This recipe is for my lovely friend Jen who has gone veggie and looking for new recipes.

Bean and Veggie Enchiladas
Bean Enchiladas

A great family dinner, these vegetable bean enchiladas are full of healthful vegetables. This is a great dish for Mexican food lovers and a great way to get the kids eating more veggies.
Serves: 6
  • 12 tortillas
  • 1/2 cups enchilada sauce
  • 3 tablespoons oil
  • 1 onion, minced
  • 1 green pepper, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon parsley
  • 2 zucchini, coarsely grated
  • 2 green beans, chopped
  • 1 tablespoon cornmeal
  • 1 dash cumin
  • 1 dash chili powder
  • 1 dash garlic powder
  • 1 cup low-fat cheddar and/or jack cheese, grated
  • 2 cups cooked pinto, kidney or other beans
For enchiladas:

1. Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in oil. Addvegetables and cook, covered until tender.

2. Add cornmeal, seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable mixture and roll to form enchilada.

3. Place enchiladas in single layer in baking pan. Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes.

For enchilada sauce:


2 cans (15 oz) tomato sauce
1/2 green pepper, chopped
1 stalk of celery, chopped finely
1/2 onion, chopped
Parsley to taste
1/8 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder

1. Puree vegetables and spices with 1 can tomato sauce in blender. Pour into pan and add second can of tomato sauce. Simmer for 10-15 minutes.

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1 comment:

kimberly said...

this looks so good!


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