Saturday, May 4, 2013

Best Veggie Enchiladas

1 T. canola oil
1 red bell pepper, diced
1 small sweet potato, cooked & cubed
1 red onion, diced
1 small pkg. frozen chopped spinach, cooked & drained (squeeze all liquid out)
1 c. frozen corn
2 cans black beans, rinsed & drained
1/4 c. fresh cilantro, chopped
1 bunch green onions, diced
8-10 tortillas (flour or corn)
2 c. shredded cheddar cheese
Enchilada Sauce (recipe below)

1. Preheat oven to 350 degrees.
2. In a large pot, saute bell pepper & onion in oil until tender.
3. Add sweet potato, spinach, corn & black beans. Cook until everything is warmed through.
4. Stir in half the enchilada sauce, cilantro & green onions.
5. Spray a 9x13 casserole pan with cooking spray & assemble enchiladas and place in the dish.
6. Top with remaining sauce and top with cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes more.

1 T. canola oil
1 onion, diced
3 cloves garlic, minced
3 T. chili powder
2 t. coriander
2 t. cumin
2 T. sugar
2 cans (8 oz) tomato sauce

1. In a sauce pan, saute the onion in oil until tender.
2. Add garlic, and spices and cook for 30 seconds more.
3. Add sugar & tomato sauce. Simmer for 5 minutes.

No comments: