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
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 🙂
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!