Sunday, November 28, 2010

Veggie Enchiladas - So Easy!

This recipe is so quick and simple, and it's a great way to sneak some veggies into your Mexican food! 

You can use leftover veggies for this (squash, green beans, mushrooms, or peppers would all work well).
In my case, I steamed a cup and a half of fresh broccoli and a cup and a half of cauliflower in the microwave.
Then I stirred in a can of drained black beans and a cup of cheddar cheese, plus some chopped green onions.
Spread 1/2 can of enchilada sauce on the bottom of a 9x13 inch baking pan.
Fill 8 whole wheat tortillas with the veggie mixture, roll them, and place in the pan.
Top with the remainder of enchilada sauce. 
I then sprinkled another cup of cheese on top plus a can of drained black olives.  We are huge olive fans in my house! 
Cover with foil and bake at 350* for 30 minutes.  Uncover and bake 5 more minutes to let the cheese get extra melty.

That's it!  Your kids won't even notice all those great veggies snuck mixed in.  I served ours with a side of yellow rice.

2 comments:

Home In The Hollow said...

When the boys are old enough, are you going to tell them that you "snuck" in the veggies?...:)JP

Nicole said...

This looks really good! Except I don't like olives. :p

Been awhile since I have stopped by, looks like you have been busy and having a great time with family!! Glad you had a great Thanksgiving!