Skinny Veggie Enchiladas

Servings: 8

Nutrition Facts:

Calories: 395/serving

Fat: 18.5g (Saturated 7g)

Protein: 17g

Carbs: 46g

WOW!!! Is all I can say to describe this recipe. I cannot emphasize enough how amazingly delicious this cheesy medley of goodness is. These enchiladas are extremely filling and flavorful, without those added calories/fat that are usually associated with Mexican dishes. The best part is that you can customize this meal to include your favorite veggies. Pair this dish with a ½ cup of brown rice and you'll have a guilt-free meal under 500 calories!

Enchilada Ingredients:

-15 oz can of black beans, drained and rinsed

-8.75 oz of canned whole kernel corn, rinsed and drain

-8 oz of fresh baby spinach

-1 cup of diced Spanish onion

-1 small jalapeno diced (remove seeds)

-1/2 cup cilantro

-2 tablespoon of Extra Virgin Olive Oil

-1 tsp cumin

-1 8oz package of Mexican shredded cheese

-8 whole wheat tortillas

Homemade Enchilada Sauce Ingredients:

-1 6oz can of tomato paste

-2 tablespoon of Extra Virgin Olive Oil

-3 cups of organic vegetable broth

-1/4 tsp chili powder

-1/2 tablespoon cumin

-1/4 teaspoon of garlic powder

-1/4 teaspoon onion powder

-Salt and Pepper to taste

Sauce Preparation:

On medium heat, mix in tomato paste, vegetable broth, and olive oil in a small pot. Stir continuously until smooth. Add in other ingredients and reduce heat to simmer, cooking about 10 minutes

Enchilada Preparation:

On medium heat, saute spinach in olive oil for 5 minutes until wilted. In mixing bowl, combine spinach, black beans, corn, diced onions, cilantro, jalapeno, cumin, and ½ package of shredded cheese. Mix thoroughly until ingredients are evenly dispersed.

Preheat oven to 375. Coat pan or baking dish with non-stick cooking spray and thin layer of enchilada sauce. Fill whole wheat tortillas with mixture and roll tightly. Arrange close together on baking dish. Pour remainder of enchilada sauce on tortillas and top with ½ package of shredded cheese. Bake 25 minutes.

Enjoy!