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