Inspiralized Vegetable Enchiladas

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 1 15.5 oz. can Pinto beans, low-sodium
  • 1/2 Red onion
  • 1 Yellow squash
  • 1 Zucchini

• Baking & Spices

  • 1/4 tsp Ancho chili powder
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Pepper, ground
  • 1 Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Flour tortillas

• Dairy

  • 3/4 cup Monterey jack cheese

• Prepared

  • 1 19 oz. can Enchilada sauce, red

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 red pepper, spiralized
• 1 zucchini, spiralized
• 1 yellow squash, spiralized
• ½ red onion, spiralized
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ancho chili powder
• ¼ teaspoon ground pepper
• 15.5 oz. can low sodium pinto beans, drained and rinsed
• 6 flour tortillas (I got burrito size)
• 19 oz. can of red enchilada sauce
• ¾ cup shredded Monterey jack cheese
• garnish: fresh cilantro, avocado, and sliced jalapeno

Directions

• Preheat oven to 375 degree.
• Heat a large skillet to medium high heat. Add olive oil and spiralized red onion. Saute for 2 minutes. Add in the spiralized red pepper, zucchini, yellow squash, ground cumin, smoked paprika, garlic powder, salt, ancho chili powder, and ground pepper. Stir and saute for 4 minutes until veggies are cooked down.
• Add in the pinto beans. Stir and saute for 1 minute.
• Spread ½ cup of the enchilada sauce on the bottom of a 13x9 baking dish.
• Add ⅓ -1/2 cup of the veggie mixture to each tortilla. Roll. Place them in the baking dish, seam side down.
• Cover the prepared enchiladas with 1 cup of enchilada sauce. Then top with cheese.
• Cover with tin foil.
• Bake at 375 for 15 minutes.
• Broiler HIGH for 3 minutes to brown the cheese.
• (optional) Garnish with fresh cilantro, diced avocado, and sliced jalapeno.