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| QOB Veggie Enchiladas |
"Delicious and filling veggie enchiladas stimulated via my dad! His recipe used mole sauce, which I can not buy wherein I live, so I got here up with a tasty opportunity. Serve warm with Spanish rice and cilantro garnish."
Ingredients :
- 1 (16 ounce) can fat-loose refried beans
- 1 (10 ounce) can pink enchilada sauce
- 1 tablespoon cocoa powder
- 1 tablespoon molasses
- cooking spray
- 2 heads broccoli, chopped
- 1 white onion, diced
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- salt and floor black pepper to taste
- 2 cups shredded pepperjack cheese, divided
- eight whole-wheat tortillas
- half of cup shredded decreased-fat Cheddar cheese
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 55M |
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- Preheat oven to 350 ranges F (175 tiers C).
- Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low warmth; stirring now and again, simmer till warm, about five mins.
- Coat a huge non-stick skillet with cooking spray and place over medium-high warmth. Cook and stir broccoli, onion, crimson bell pepper, poblano pepper, and jalapeno pepper until simply smooth, 5 to 7 minutes. Season with salt and black pepper.
- Spread a skinny layer of bean combination to cover the bottom of a 9x13-inch baking dish.
- Sprinkle about 1/4 cup pepperjack cheese across the center of every tortilla and top with approximately 2/three cup vegetable combination. Fold in two small opposite facets of each tortilla and punctiliously roll the tortillas across the vegetable filling; set up in a unmarried layer with the seam-facet down inside the baking dish.
- Pour last bean aggregate evenly over the crammed tortillas in the baking dish and spread to cover evenly.
- Bake on the center rack of the preheated oven until sauce is effervescent, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, approximately five mins.
Notes :
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