Veggie Enchiladas

Veggie Enchiladas

 

Happy Meatless Monday!

 

If you can chop, scoop and open a can you can easily make these enchiladas! Stuffed with re-fried beans and vegetables, these enchiladas are healthful and savory. Covered with red enchilada sauce, cheese and plain Greek yogurt (in place of sour cream) and they are fantastic!

 

You’ll need:

Veggie Enchiladas

  • 1/2 green bell pepper, chopped
  • 1/2 yellow onion, diced
  • 2 Roma tomatoes, diced
  • 1/4 cup chopped cilantro
  • 2-3 green onions, chopped
  • 10 small whole wheat tortillas
  • 1 12-oz can re-fried beans
  • 1 12-oz can red enchilada sauce
  • 1/2 cup shredded cheese
  • Plain Greek yogurt (for topping)

Veggie EnchiladasTo Make:

Chop vegetables as instructed and mix with the re-fried beans.

Scoop mixture into tortillas (approximately 10) and roll tortilla into enchilada shape (you know what I mean, right?). Place each enchilada into a baking dish and then cover them with the enchilada sauce. Bake at 400 degrees for about 30 minutes. Top with shredded cheese and plain Greek yogurt!

 

Enjoy!

 

 

 

Please share!Share on Facebook0Pin on Pinterest0Tweet about this on Twitter0Share on Google+0Print this page