Vegetable Enchiladas

Hola! It was Mexican night tonight! This is an inexpensive way to enjoy an amazing Mexican enchilada without all of the calories, either!

Vegetable Enchiladas

adapted from Cooking Light

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

How-To

  • Dice squash and eggplant into approximately 1/4-1/2 inch cubes.
  • Prepare the Enchilada Sauce.
    • Sauté 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.
  • Sauté 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!

Serving Size: 8

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3 comments

  1. Hi Caroline 🙂 It’s me Lori AGAIN, LOL!!! I just can’t get over your recipes. I found you on Tastespotting, my daily dose of food porn, LOL! I have many blogs I go to and check out daily and yours is now one of them! These enchiladas look really good. I have never made my own sauce and think its high time I do. Just curious what type of squash you used? I am OBSESSED with butternut squash and eat it every night on my side salad with dinner. I cut it up and roast it in the oven. If you are interested, I’d love to share my salad with you 🙂 I made it at Christmas and have been eating it ever since. I start with a mix of spring greens then top with dried cranberries, crumbled gorgonzola, roasted butternut, toasted chopped pecans and then top with cranberry vinagrette dressing. It is to die for good!!! Anyways, I am definitely going to make these enchiladas. Tomorrow I am making creamy pumpkin chicken enchiladas, new recipe. Lori 🙂

    1. Oh my, that salad sounds phenomenal! I’m going to have to purchase these ingredients and get to salad making! Thank you for the recipe!…As for the squash, I used just a yellow squash. I made this in the summertime so they were in season. Yum! I can’t wait for that time of year again! So many fresh ingredients…at lower prices. Gotta love it!

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