Skinny Vegetarian Enchiladas | Skinny Mom | Tips for Moms ...

Ingredients:

• 1 onion, diced
• 1 red pepper, slice
• 2 jalapeno pepper, diced
• 4 portobello mushrooms, diced into small pieces
• 1 cup of frozen corn, thawed and drained
• 2 (150z) cans of enchilada sauce
• 2 cups fresh salsa
• 2 cups of shredded Mexi-blend cheese (low-fat or nonfat, if you prefer)
• 2 (15oz) cans of black beans, rinsed and drained
• 1 bag of fresh spinach
• 1/2 cup fresh cilantro
• 1 lime
• 6 large tortillas
• Salt and Pepper to taste

Directions:

1. Preheat oven to 400 degrees. In a large skillet, add a tablespoon of oil and cook the onions and peppers until the onions are translucent and the peppers are just starting to get tender;?set them aside in a large bowl.
2. Add another tablespoon of oil and cook the mushrooms completely, and in a large bowl combine bowl: corn, black beans, and spinach. Season with salt and pepper.
3. Add in 1 can of enchilada sauce and 1 cup of ?fresh salsa into the mix and stir to combine.
4. In a 9?13 pan, mix half of the remaining enchilada sauce and fresh salsa on the bottom of the dish.
5. Add 1/2 ?cup of the vegetable mixture into each tortilla and roll them up seam side down into the pan.
6. Top with the remaining enchilada and salsa and sprinkle with the cheese.
7. Bake for 20 ? 25 minutes.
8. Top with the rest of the veggie mixture and fresh cilantro and sprinkle with lime.

Photo Credit: http://thefoodilove.files.wordpress.com

Source: http://skinnymom.com/2012/11/05/skinny-vegetarian-enchiladas/

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