4.15.2013

skinny vegetable enchilada bake

This weekend I had a serious craving for cheesy enchiladas, but I didn't want to ruin the progress I've made this week (6 pounds!! what, what!). I also had a huge amount of spinach I needed to use, so I took matters into my own hands and created my own, healthier version. I was stuffed after two of these and they come in at less than 300 calories!
Skinny Vegetable Enchilada Bake

Ingrediants:
1-2 teaspoons olive oil
1 red bell pepper, chopped
1/2 yellow onion, chopped
1 zucchini squash, chopped
3 cups fresh baby spinach
2 cloves garlic, minced
8 corn tortillas
8 oz enchilada sauce (I used Frontera Red Chili Sauce because I'm lazy and I like that it has no gluten or preservatives!)
1/2 cup shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.

In a large saute pan, add 1-2 teaspoons of olive oil and saute chopped red bell pepper and yellow onions over medium heat for 2-3 minutes. Add chopped zucchini and saute for an additional 2-3 minutes until tender. Add minced garlic and spinach and continue sauteeing until spinach begins to wilt. Add salt and pepper to taste (I omitted salt because I am trying to eliminate as much sodium as possible from my diet, but you may find that you need it).

Add a small amount (approx. 1/4 cup) of veggies to a corn tortilla. Roll and place in a small to medium sized baking dish. Continue this with the additional corn tortillas. Top the enchiladas with any remaining vegetable mixture and cover with 1 cup of enchilada sauce. Top with 1/2 cup of shredded cheddar cheese.

Bake for 15 minutes or until cheese is melted and bubbly.


Serves: 4

Nutrition (per serving):
Calories: 284 calories
Fat: 9.5 g
Sodium: 369.8 mg

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