Name: Veggie Enchiladas with Green Salsa
Yield: 2 servings
Ingredients: Ingredients:; 1 tablespoon olive oil; 1 yellow onion, diced; 2 large carrots, peeled and diced; 2 large zucchinis or grey squash, diced; 1 can low-sodium pinto beans, rinsed and drained (or 1½ cups homemade)salt and pepper, to taste; 12 corn tortillas, at room temperature; 3 cups prepared Roasted Green Salsa; ½ cup shredded cheddar or mozzarella cheese

AuthorGarden KitchenCategoryFeatured

Yields2 Servings

Ingredients:

1 tablespoon olive oil

1 yellow onion, diced

2 large carrots, peeled and diced

2 large zucchinis or grey squash, diced

1 can low-sodium pinto beans, rinsed and drained (or 1½ cups homemade)salt and pepper, to taste

12 corn tortillas, at room temperature

3 cups prepared Roasted Green Salsa

½ cup shredded cheddar or mozzarella cheese

Directions:

1. Wash hands with soap and warm water. Wash produce well.

2. Place tomatillos, chile, onion, and garlic in a baking sheet and bake at 350°F until browned, from 25-35 minutes. They can also be roasted on a grill, turning them once or twice to brown them evenly. Let them cool slightly.

3. Combine in a blender with 3 tablespoons of water and blend until smooth.

4. Serve chilled or warm.

Garnish with cilantro leaves for added flavor!

Baking Instructions:

Before cooking, allow frozen enchiladas to thaw in the fridge over night. Preheat the oven to 350ºF. Bake until cheese is melted and bubbling hot through the center, about 20-25 minutes. Remove from oven. Let cool 10 minutes before cutting.

Ingredients