QOB Veggie Enchiladas
Description
Veggie enchiladas coated in a homemade mole sauce and two varieties of cheese make this a perfectly filling dinner everyone will enjoy. Serve alongside Spanish rice and garnish with cilantro.
Ingredients
•
1 (16 ounce) can fat-free refried beans
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1 (10 ounce) can red enchilada sauce
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1 tablespoon cocoa powder
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1 tablespoon molasses
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cooking spray
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2 heads broccoli, chopped
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1 white onion, diced
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1 red bell pepper, seeded and diced
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1 poblano pepper, seeded and diced
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1 jalapeno pepper, seeded and diced
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salt and ground black pepper to taste
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2 cups shredded pepperjack cheese, divided
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8 whole-wheat tortillas
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1/2 cup shredded reduced-fat Cheddar cheese
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
3
Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
4
Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
5
Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
6
Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
7
Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.