Vegetable Enchiladas

Recipe Yield: 8-10 enchiladas

Prep Time: 25 minutes

Cook Time: 30 minutes

INGREDIENTS:

• 1 1/2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 red onion, diced
• 1 eggplant, grated
• 1 zucchini, grated
• 1 15 oz. can black beans, drained and rinsed
• 1 4.25 oz. can sliced black olives, drained and rinsed
• 2 cups grated low fat Cheddar cheese, divided
• 1/2 cup low fat sour cream
• 1 tablespoon dried Mexican oregano
• 1 tablespoon dried parsley
• 1 teaspoon fresh ground black pepper
• 2 10 oz. cans low sodium enchilada sauce, divided
• 2 cloves garlic, minced
• 8-10 flour tortillas

INSTRUCTIONS:

1. Preheat your oven to 350 degrees F. In a small sized mixing bowl combine the chili powder, paprika and cumin. Mix with a small fork until combined and set to the side.
2. Next set a large skillet on the stove and turn the heat to medium. Add the diced onion to the pan and cook for about five minutes until the onion is tender. Add in the grated eggplant and grated zucchini and cook briefly until heated through. Then add the black beans and black olives to the pan and stir until combined.
3. Remove the pan from the heat and add one cup of the Cheddar cheese to the pan, the sour cream, the Mexican oregano, the parsley and the ground black pepper and stir while the mixture heats through and the cheese has melted.
4. Return the pan to the heat and add in one and a half cans of the enchilada sauce. Cook until the mixture starts to boil and then reduce the heat to low and allow the mixture to simmer for around five minutes. The sauce will thicken slightly in this time. Turn the heat off and remove the pan from the stove.
5. Set out the tortillas on a flat surface and assemble the enchiladas by placing about 1/4 cup of the vegetable mixture in the center of each tortilla. Roll each enchilada up and place in an ungreased 9"x13" baking pan. Top with the remaining enchilada sauce and then sprinkle with the rest of the reduced fat Cheddar cheese.
6. Place on the center rack of your oven and bake for 30 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve hot.