Friday, March 15, 2013
Veggie Enchiladas - Paula Deen
2 cups finely chopped zucchini (about 1 large)
1 (8oz) package sliced baby portobello mushroooms
1 cup chopped onion
2 teaspoons minced garlic
1 (6oz) package fresh baby spinach, stems removed
1 (15 oz) can black beans, drained and rinsed
1 (15.25 oz) can corn, drained
1 (10 oz) can diced tomatoes and green chiles, drained
1 (8 oz) package 1/3 less fat cream cheese, softened
1 (7 oz) package shredded reduced-fat Mexican 4 cheese blend divided
1 1/2 tablespoons taco seasoning mix
1 (17.5 oz) package soft taco flour tortillas
1 (10 oz) can green chile enchilada sauce
Garnish: chopped fresh cilantro
Preheat oven to 350 degrees. Spray a 13x9 baking dish with nonstick cooking spray.
Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently, for 8-10 minutes or until vegetables are tender. Add spinach, and cook 3-4 minutes until spinach is wilted and most of the liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.
Stir in 1 cup shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down center of each tortilla. roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over tortillas. Bake for 30 minutes; sprinkle with remaining 3/4 cup cheese, and bake for 10 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.
Makes 6-8 servings.