Veggie Enchiladas

I love enchiladas and I try to add vegetables to my diet. These enchiladas use black beans for protein and a ton of vegetables.

Recipe adapted from Food Network

Ingredients:

1 can reduced sodium black beans

4 cups spinach diced (measure before dicing)

1 cup nonfat plain Greek yogurt

15 ounces tomato puree

1/2 onion diced

1/2 large carrot peeled and diced

1 bell pepper diced

1 zucchini diced

2 garlic cloves

4 whole wheat tortillas

1 teaspoon cumin

2 teaspoons chile powder

1 tablespoon taco seasoning

1 cup shredded cheese divided (pepper jack, taco, Mexican, Monterey jack, cheddar, etc..)

Alternate: I used 1/2 cup shredded cheese in the filling and placed slices of pepper jack cheese on the top.

Directions:

1. Spray pan with olive oil spray. Sauté spinach until wilted. Add black beans, yogurt, 1/2 cup of cheese. Mix until combined and cheese is melted.
2. Spray another large non-stick pan with olive oil spray. Sauté diced onion, carrots, garlic, peppers, and zucchini until soft. (I used my food processor to dice vegetables).
3. Add tomato puree, cumin, and chili powder. Simmer sauce for 5 minutes.
4. Place 1 cup of sauce in bottom of 8×8 pan to coat the bottom. Place 1/2 cup filling in each tortilla and roll. Place tortilla seam side down in the pan. Repeat for remaining three tortillas. Pour sauce over enchiladas.
5. Sprinkle shredded cheese on top of the sauce.
6. Cook now for 30 minutes at 350 degrees. Or refrigerate until ready to serve. Then cook for 45 minutes at 350 degrees until food is cooked through and warm.