Recipe by J. Stewart
"Delicious and filling veggie enchiladas inspired by my dad! His recipe used mole sauce, which I can't buy where I live, so I came up with a tasty alternative. Serve hot with Spanish rice and cilantro garnish."
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1 (16 ounce) can
fat-free refried beans
1 (10 ounce) can
red enchilada sauce
white onion, diced
red bell pepper, seeded and diced
poblano pepper, seeded and diced
jalapeno pepper, seeded and diced
salt and ground black pepper to taste
shredded pepperjack cheese, divided
shredded reduced-fat Cheddar cheese
I really liked this..Minor things I'd change next time, but those are more personal preference than any issue with the recipe. I'd add more salt and pepper to the veggies as by the time everything had baked, it needed more. Also. a little more heat.. perhaps I got a mild jalapeno? I used a Mexican cheese blend instead of two different cheese and it came out fine. I really liked this idea of using broccoli as the main component of this dish. Did I miss the meat? Maybe a little.. Last thing.. this tasted better the next day so make a day in advance if you can.. flavors meld
Really good! I used homemade enchilada sauce, and I threw in a tiny bit of cilantro and green onions for fun, but I think even without those additions they would've tasted great!
* Percent Daily Values are based on a 2,000 calorie diet.
QOB Veggie Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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