Name: QOB Veggie Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Fat-free refried beans - 1 (16 ounce) can; Red enchilada sauce - 1 (10 ounce) can; Cocoa powder - 1 tablespoon; Molasses - 1 tablespoon; Cooking spray - 1 tablespoon; Broccoli, chopped - 2 heads; White onion, diced - 1; Red bell pepper, seeded and diced - 1; Poblano pepper, seeded and diced - 1; Jalapeno pepper, seeded and diced - 1; Salt and ground black pepper to taste - 1; Shredded pepperjack cheese, divided - 2 cups; Whole-wheat tortillas - 8; Shredded reduced-fat Cheddar cheese - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - QOB Veggie Enchiladas

1. Fat-free refried beans - 1 (16 ounce) can

2. Red enchilada sauce - 1 (10 ounce) can

3. Cocoa powder - 1 tablespoon

4. Molasses - 1 tablespoon

5. Cooking spray - 1 tablespoon

6. Broccoli, chopped - 2 heads

7. White onion, diced - 1

8. Red bell pepper, seeded and diced - 1

9. Poblano pepper, seeded and diced - 1

10. Jalapeno pepper, seeded and diced - 1

11. Salt and ground black pepper to taste - 1

12. Shredded pepperjack cheese, divided - 2 cups

13. Whole-wheat tortillas - 8

14. Shredded reduced-fat Cheddar cheese - ½ cup

How to cook deliciously - QOB Veggie Enchiladas

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.

3. Stage

Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.

4. Stage

Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.

5. Stage

Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.

6. Stage

Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.

7. Stage

Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.