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QOB Veggie Enchiladas
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Satisfying veggie enchiladas smothered in a rich homemade mole sauce, topped with two cheeses. Pair with Spanish rice and cilantro garnish for a flavorful dinner.
Ingredients:
1 (16 ounce) canfat-free refried beans
1 (10 ounce) canred enchilada sauce
1tablespooncocoa powder
1tablespoonmolasses
cooking spray
2headsbroccoli, chopped
1white onion, diced
1red bell pepper, seeded and diced
1poblano pepper, seeded and diced
1jalapeno pepper, seeded and diced
2cups shredded pepperjack cheese, divided
8whole-wheat tortillas
0.5 cupshreddedreduced-fat Cheddar cheese
Instructions:
Preheat your oven to 350°F (175°C).
In a saucepan over low heat, gently simmer refried beans, enchilada sauce, cocoa powder, and molasses, stirring occasionally, until hot, about 5 minutes.
Prepare a non-stick skillet with cooking spray over medium-high heat. Sauté broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until tender, about 5-7 minutes. Season with salt and pepper.
Cover the base of a 9x13-inch baking dish with a thin layer of bean mixture.
Sprinkle a generous amount of pepperjack cheese in the center of each tortilla and add a generous portion of the vegetable mixture on top. Fold in the small opposite sides of each tortilla and gently roll them around the flavorful vegetable filling. Place them seam-side down in the baking dish in a single layer.
Spread the remaining bean mixture evenly over the filled tortillas in the baking dish until they are completely covered.
Bake on the center rack of the preheated oven for 20 minutes until the sauce is bubbling. Sprinkle with Cheddar cheese and bake for an additional 5 minutes until the cheese is melted.