Spiralized Vegetable Enchiladas are a easy light 30 minute meal. Perfect for your next taco night!
- 1 tablespoon olive oil
- 1 red pepper, spiralized
- 1 zucchini, spiralized
- 1 yellow squash, spiralized
- 1/2 red onion, spiralized
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ancho chili powder
- 1/4 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
- 3/4 cup shredded Monterey jack cheese
- garnish: fresh cilantro, avocado, and sliced jalapeno
- 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 1/2 cup of the enchilada sauce on the bottom of a 13×9 baking dish.
- Add 1/3 -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.
To spiralize the red pepper, cut off or chop off the stem. Place the bottom of the pepper on the blade part, and press so the handle is holding the pepper tight. Then spiralize it, core and all.
To spiralize the red onion, chop the ends off (leave the onion whole). Remove the peel from the onion. Place onion on the blade part and press the handle up against the other end. Spiralize it.