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Source

WW Veggie Board


Servings/Yield

12 servings


MacGourmet downloadVegetable Enchiladas. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Vegetable Enchiladas

Ingredients

  • 8 ounces zucchini, diced fine
  • 1 medium sweet onion, diced fine
  • 1 medium red bell pepper, diced fine
  • 2 cloves garlic, diced fine
  • 2 cans cannellini beans, rinsed and drained
  • ½ cup vegetable broth
  • 2 pickled jalapenos, diced fine
  • 1 cup cilantro, diced fine
  • 2 cans enchilada sauce
  • cup reduced fat monterey Jack cheese
  • 1 can corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

Method

in a nonstick skillet sprayed with olive oil pam. saute the zucchini, garlic, onion and red pepper until tender. Meanwhile in food processor puree half of the while kidney beans(cannellini) with broth until almost smooth. Transfer bean mixture to large bowl and stir in remaining beans and set aside.

To the vegetables in the skillet stir in the corn and jalapenos cook 2 min then transfer vegetable mixture to the boil with the beans and stir in the cilantro. Preheat oven to 375° spoon the bean mixture in each corn tortilla fold sides and put in a 13x9 dish sprayed by pam.. seem side down. Pour the enchilada sauce over the top after all are rolled up and in pan. Sprinkle with the cheese and bake 20 min
for Each enchilada 3 pts(2 for 6pts) and have 1/2 cup Taco Bell Brand Refried Beans with it for only 1 pt more!

Notes

3 ww pts per enchilada

Nutrition

Per Serving (excluding unknown items): 253 Calories; 6g Fat (20.5% calories from fat); 12g Protein; 40g Carbohydrate; 8g Dietary Fiber; 14mg Cholesterol; 190mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Categories

bell, corn, pepper, tortillas, zucchini

Keywords

zucchini bell pepper corn tortillas