Cheesy Veggie Enchiladas

Ingredients:

  • 2 large yams (about 12 oz.)
  • 1½ cups (about 12 oz.) frozen spinach
  • 1 can (14.5 oz.) diced, no-added sodium tomatoes in juice
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 9 (6-inch) corn tortillas
  • ¾ cup grated, reduced fat cheddar cheese
  • ¾ cup grated, part-skim mozzarella cheese
  • nonstick cooking spray
  • 1 can (13 ½ oz.) drained, low sodium black beans

Directions:

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Poke 2 or 3 small holes in each yam and bake at 350 degrees F for 45 minutes or until soft.  Cool until able to handle.  In blender, combine canned tomatoes with juice, yams, cumin, and chili powder. Blend until smooth to make a vegetable sauce.
4.    Set aside ¼ cup of the grated cheddar. 
5.    In a small bowl, mix remaining cheddar cheese with the mozzarella cheese.
6.    Spray an 8×8-inch baking dish with nonstick cooking spray. Pour ½ cup of the vegetable sauce on bottom of pan.  
7.    Lay in half of the tortillas on top of the sauce in the pan.  Sprinkle with half of the spinach, half of the beans and half of the cheese.  Pour ½ of the remaining vegetable sauce over the top and spread over everything.
8.    Repeat step 7 one more time.  Top with reserved cheddar cheese.
9.    Bake covered at 350 degrees F for 45 minutes.  Remove covering for the last 15 minutes.
10.    Serve hot.

Nutrition Facts (Per Serving):

Calories, 272; Carbohydrate, 45 g; Protein, 16 g; Total Fat, 5.5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 11 mg; Fiber, 10 g; Total Sugars, 6 g; Sodium, 395 mg; Calcium, 372 mg; Folate, 139 mcg; Iron, 3.9 mg; Calories from Fat, 18%.

Source - USDA School Meals Recipe Finder; Faye Wright Elementary (Recipes for Healthy Kids Competition).

Makes 6 servings, approximately 1 ½ enchiladas (1/6th of a pan) each

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Cheesy Veggie Enchiladas

Rate this Recipe
Cheesy Veggie Enchiladas
Dinner
5.00 Rating

Ingredients

  • 2 large yams (about 12 oz.)
  • 1½ cups (about 12 oz.) frozen spinach
  • 1 can (14.5 oz.) diced, no-added sodium tomatoes in juice
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 9 (6-inch) corn tortillas
  • ¾ cup grated, reduced fat cheddar cheese
  • ¾ cup grated, part-skim mozzarella cheese
  • nonstick cooking spray
  • 1 can (13 ½ oz.) drained, low sodium black beans

Directions

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Poke 2 or 3 small holes in each yam and bake at 350 degrees F for 45 minutes or until soft.  Cool until able to handle.  In blender, combine canned tomatoes with juice, yams, cumin, and chili powder. Blend until smooth to make a vegetable sauce.
4.    Set aside ¼ cup of the grated cheddar. 
5.    In a small bowl, mix remaining cheddar cheese with the mozzarella cheese.
6.    Spray an 8×8-inch baking dish with nonstick cooking spray. Pour ½ cup of the vegetable sauce on bottom of pan.  
7.    Lay in half of the tortillas on top of the sauce in the pan.  Sprinkle with half of the spinach, half of the beans and half of the cheese.  Pour ½ of the remaining vegetable sauce over the top and spread over everything.
8.    Repeat step 7 one more time.  Top with reserved cheddar cheese.
9.    Bake covered at 350 degrees F for 45 minutes.  Remove covering for the last 15 minutes.
10.    Serve hot.

Nutrition Facts (Per Serving)

Calories, 272; Carbohydrate, 45 g; Protein, 16 g; Total Fat, 5.5 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 11 mg; Fiber, 10 g; Total Sugars, 6 g; Sodium, 395 mg; Calcium, 372 mg; Folate, 139 mcg; Iron, 3.9 mg; Calories from Fat, 18%.

Source - USDA School Meals Recipe Finder; Faye Wright Elementary (Recipes for Healthy Kids Competition).

Makes 6 servings, approximately 1 ½ enchiladas (1/6th of a pan) each

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