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Categories:
ingredients olive oil eggplant corn black beans pepper salt enchilada sauce olive oil sweet onion garlic chicken broth chili powder honey cumin salt salt whole wheat tortillas Cheddar cheese
Viewed: 15 - Published at: 3 years agoIngredients
- Ingredients
- 1 tablespoon olive oil
- 1 medium squash (about 1 cup)
- 1/2 medium eggplant (about 1 cup)
- 1 (15 ounce) can of reduced sodium corn (drained)
- 1 (15 ounce) can of reduced sodium black beans (drained and rinsed)
- 1 teaspoon pepper
- 1/2 teaspoon salt
- Enchilada Sauce (see recipe below)
- 1 tablespoon olive oil
- 1 cup sweet onion (diced)
- 2 garlic cloves (minced)
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 (28 ounce) can of no salt added crushed tomatoes
- 8 (8 ounce) whole wheat tortillas
- 2 cups reduced fat sharp shredded cheddar cheese
Method
- How-To
- Dice squash and eggplant into approximately 1/4-1/2 inch cubes.
- Prepare the Enchilada Sauce.
- Saute the onion and garlic until tender.
- Stir in broth and remaining ingredients.
- Reduce heat to low-medium and let simmer while covered slightly for 30 minutes.
- Preheat oven to 350° while the Enchilada Sauce is simmering.
- Saute the squash, eggplant and corn in the olive oil until vegetables are tender or slightly brown.
- Remove from heat and stir in black beans.
- Spread 1 cup of the completed Enchilada Sauce on the bottom of a 13X9 inch baking dish.
- Spoon about 3/4 cup of vegetable mixture in each tortilla and top with 1 tablespoon cheese on top.
- Roll tortilla up and place seam-side down in baking dish.
- Repeat procedure with the remaining tortillas, vegetables and 7 tablespoons of cheese.
- Spread the remaining Enchilada Sauce over every bit of the tortillas.
- Cover with foil and bake for 30 minutes.
- Spread the remaining cheddar cheese over the enchiladas.
- Bake uncovered for about 10 minutes, or until cheese has melted.
- Take out and enjoy!
