- This recipe makes 3 enchiladas, which was perfect for me -- I ate 2 for dinner and saved 1 for lunch the next day (not quite as good reheated in the microwave, but still pretty tasty).
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 8 white mushrooms, halved
- 1 small red bell pepper, cut into 1 inch pieces
- 2 teaspoons olive oil
- salt, pepper, and red pepper flakes
- 1/2 can black beans (or pinto, if you prefer), drained and rinsed
- 3 fat free tortillas
- 2 cups of bottled enchilada sauce
- 1/2 cup reduced fat shredded cheddar cheese
Preheat oven to 450. Cut the zucchini, squash, mushrooms and bell pepper into pieces of roughly the same size (approx 1 inch pieces) and put in a bowl. Drizzle the olive oil over the veggies and sprinkle with salt, pepper and red pepper flakes. Toss the veggies until well coated. Transfer veggies to a baking sheet and roast in the oven at 450 for about 15 minutes.
Remove the veggies from the oven and turn the oven down to about 350.
Lightly spray a small baking dish (a small, 2 inch deep dish works well) with non-stick cooking spray.
Fill the first tortilla with roasted veggie and about 2 tablespoons of beans. Roll the tortilla so it makes a long tube, and place it in the baking dish seam side down (so it stays shut). Repeat with the other tortillas. When all of the tortillas are filled and in the baking dish, pour the enchilada sauce evenly over the enchiladas. Sprinkle with cheese. Cover dish with foil and bake at 350 for about 20-25 minutes.
Serve with fresh sliced avocado (or guacamole, if you prefer), reduced fat sour cream, and salsa (by the way, Frontera brand salsa is awesome).
As you can see from the picture, some of the filling fell out when I transferred the enchiladas to a dish.
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