Vegetarian Enchiladas

With the base recipe you can make a number of different variations. Add beef, chicken or pork. Switch up the vegetable - A perfect dish for cleaning up odds and sods at the end of the week.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place all sauce ingredients in a blender or bullet blender. Puree until well blended and smooth

Step 2

Preheat oven to 400F

Step 3

Heat olive oil in a large saute pan

Step 4

Saute onions until tender

Step 5

Add diced bell pepper, zucchini, corn and black beans

Step 6

Season with cumin, cinnamon, salt and pepper.

Step 7

Spread a layer of enchilada sauce over the bottom of a 9x13 casserole dish.

Step 8

Divide the vegetables between the tortillas and roll each one tightly and nestle them in the casserole dish.

Step 9

Pour remaining enchilada sauce over the rolled tortillas

Step 10

Bake for 25 minutes. Top with shredded cheese and return to the oven for 5 minutes.

Step 11

Top with sliced green onion, chopped tomato and serve with sour cream if desired.