Veggie Enchiladas

Prep Time: 60 minutes

Yield: 12

Ingredients

• 2 teaspoons salt
• 2 tablespoons olive oil
• 3 whole red bell peppers, cored and diced
• 2 medium yellow onions, diced
• 2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 3 cups Mexican blend shredded cheese
• 2 ½ cups plain nonfat Greek yogurt
• 4 whole jalapenos, diced
• 12 7-inch whole wheat flour tortillas
• 4 cups enchilada sauce
• 6 tablespoons olive oil
• 6 tablespoons flour
• 2 tablespoons chili powder
• 2 teaspoons cumin powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ⅕ teaspoon cinnamon
• 4 tablespoons tomato paste
• 4 cups vegetable broth
• 2 teaspoons apple cider vinegar

Instructions

1. Heat oil in large pan on medium heat.
2. Add peppers and onions. Cook and stir until onions are translucent.
3. Add spinach and cook until wilted.
4. Add salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat.
5. Remove from heat and allow to cool.
6. Preheat oven to 350F. Oil two 9x13-inch dishes.
7. In large bowl, combine 1 cup cheese, yogurt, and jalapenos.
8. Once saute mixture has cooled to room temperature, fold into yogurt mixture.
9. For each enchilada, fill a tortilla with 1/2-cup of the mixture, roll up, and set (seam side down) in oiled dishes. Pour half of the enchilada sauce on top of each pan of enchiladas.
10. Cover dish and place in oven. Bake for 30 minutes.
11. Remove pan from oven. Top enchiladas with remaining cheese. Bake uncovered for ~5 minutes or until cheese is melted.
12. Remove from oven, allow to cool, and refrigerate.
13. Pre-measure dry ingredients in a small bowl.
14. Warm the olive oil over medium heat until it\'s hot enough that it makes a sprinkle of the spice/flour mixture sizzle.
15. Add the spice/flour mixture. Whisk constantly for about 1 min, then add the tomato paste and slowly pour in the vegetable broth.
16. Raise heat to medium-high to bring to boil, then reduce to simmer. Cook, whisking often, for 5-7 mins.
17. Remove from heat and whisk in apple cider vinegar.

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