Print Options:

Veggie Enchiladas with Green Salsa

Yields6 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
1

Directions:

3

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

4

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.

5

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

6

4. Serve chilled or warm.

8

Garnish with cilantro leaves for added flavor!

10

Baking Instructions:

11

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.

Nutrition Facts

6 servings

Serving size

2 enchiladas

Amount per serving
Calories250
% Daily Value *
Total Fat 6g8%

Saturated Fat 1.5g8%
Cholesterol 5mg2%
Sodium 211mg10%
Total Carbohydrate 40g15%

Dietary Fiber 8g29%
Total Sugars 11g
Protein 10g
Calcium 164mg13%
Iron 2mg12%
Folate 65mcg17%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.