Vegetarian Enchiladas

Back again with another vegetarian lunch team-up with Smells Like Brownies.  This healthy enchiladas are made with whole wheat tortillas and packed with tons of veggies.  There is plenty of protein from black beans, but you could always add some shredded chicken if you want.  The sauce couldn’t be easier – it’s just a jar of salsa!  Fresh, bright, and super filling – these are awesome and sure to please the whole family.

Step 1 – place a mixture of black beans, spinach, corn, and cheese onto a tortilla.  We added in some diced zucchini, too!

Step 2 – roll ’em up and lay them in a baking dish with 1 jar of salsa.

Step 3 – top them with another jar of salsa and some reduced fat Mexican cheese blend.

Step 4 – bake until the cheese is bubbly and melted, top with scallions, enjoy!

And that’s all there is to it!  We served them with sour cream and a fresh salad with tomatoes, radish, and queso fresco.

Vegetarian Enchiladas
adapted from Real Simple
Serves 4

1 (15.5 oz) can black beans, drained and rinsed
1 (10 oz) package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn, thawed
1 cup diced zucchini (optional)
1/2 teaspoon ground cumin
8 oz (or more) shredded Mexican Cheese Blend (reduced fat is fine, don’t use non fat)
kosher salt and black pepper
2 16 oz jars salsa (or 3 1/2 cups homemade), we used ChiChi’s mild
8-10 small whole wheat tortillas, warmed
sliced scallions, for serving
sour cream, for serving

In a medium bowl, mash half the beans.  Add the spinach, corn, zucchini, cumin, 1 cup of the cheese, the remaining beans, 1/2 tsp salt, and 1/4 tsp pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a large baking dish.  Dividing evenly, roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in a single layer.  Top with the remaining salsa and Cheddar.

Cover with foil and bake at 350 until cheese is melted, about 30 minutes.  Sprinkle with the scallions and serve with the sour cream.

Per serving (2 enchiladas) w/out sour cream: 660 calories, 23g fat, 92g carbs, 14g fiber, 38g, protein, 2g sugar