IntermediateMainDinnermexican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:25 min
Active:35 min
Cook:35 min
Total:1h
Servings:12
Vegetable-stuffed enchiladas filled with sautéed peppers and onions, seasoned with classic Mexican spices.
Ingredients
Servings:
12
- 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
Equipment
- 9x13 Baking Dish
- Measuring Cups
- Mixing Bowls
- Whisk
Nutrition Facts
Calories291
% Daily Value*
Total Fat21.09g
Saturated Fat6.63g
Trans Fat0.00g
Cholesterol32.69mg
Sodium1236.66mg
Total Carbohydrate13.21g
Dietary Fiber0.42g
Total Sugars4.31g
Includes Added Sugars0.00g