Veggie Enchiladas¶

Serves	Total Time
6	36 minutes

Ingredients¶

2 tsp (9 g) canola oil
8 oz (78 g) portobello mushrooms
1 cup (106 g) white mushrooms
1 zucchini
4 scallions
2 garlic cloves
1 tsp (2 g) adobo seasoning
19 oz%can enchilada sauce
6 8-inch fat-free flour tortillas
6 Tbsp (85 g) fat-free sour cream
0.5 cup (57 g) reduced-fat cheddar cheese
0.5 cup (71 g) black olives

Cookware¶

1 9x13-inch baking dish
1 large skillet

Instructions¶

Step 1¶

Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

Step 2¶

Heat canola oil in a large skillet. Add chopped portobello mushrooms, chopped white mushrooms, diced zucchini, thinly sliced scallions, minced garlic cloves, and adobo seasoning. Cook, stirring occasionally, until liquid has evaporated, about 6 minutes.

Step 3¶

Stir in ¼ cup of the enchilada sauce and heat through.

Step 4¶

Warm fat-free flour tortillas. Top each tortilla with ⅙ of the mushroom mixture, then with 1 Tbsp fat-free sour cream. Roll up and place seam-side down in the baking dish.

Step 5¶

Spoon remaining enchilada sauce over top. Sprinkle with shredded reduced-fat cheddar cheese and sliced black olives.

Step 6¶

Cover and bake for 15 minutes. Uncover and bake for about 10 minutes more. Let stand for 5 minutes before serving.

Source¶

Recipe Box