Mexican Vegetable Enchiladas

Terrytx posted 5-31-98


2 teaspoons olive oil
2 cups sliced onions
1 red bell pepper, cut into thin strips
1 medium zucchini, sliced
2 teaspoons minced garlic
1/2 teaspoon salt
1/8 teaspoon cumin
Pinch oregano
1 bunch (16 oz.) Swiss chard, stalks removed
1 can (16 oz.) stewed tomatoes
1 teaspoon minced canned chipotle chile or hot pepper sauce
4 low-fat burrito-size (8-inch) tortillas
1/2 cup shredded low-fat sharp Cheddar cheese
12 medium Spanish green pitted olives, chopped (1/4 cup)
1/4 cup reduced-fat sour cream
2 cups Savory Pinto Beans (recipe follows)
Fresh cilantro sprigs, for garnish

Heat oil in 12-inch nonstick skillet over medium heat. Add onions, bell pepper, and zucchini; cook 10 minutes,
until vegetables are lightly browned.

Add garlic, salt, cumin and oregano; cook 2 minutes. Spread chard on top of vegetables; cover and cook 1 minute.

Stir vegetables and cook, uncovered, 1 to 2 minutes more, until chard wilts and liquid evaporates. Cool slightly.

Heat oven to 400F. Puree stewed tomatoes and chipotle in food processor or blender. Pour into 8-inch square baking dish.

Fill center of each tortilla with 1 cup vegetable mixture; top each with 2 tablespoons cheese. Fold in sides and roll up.

Arrange rolls on top of tomato sauce in dish; cover dish with foil and bake 25 minutes. Transfer enchiladas to four serving plates.

Top each with 1 tablespoon chopped olives and 1 tablespoon sour cream. Serve each enchilada with 1/2 cup Savory Pinto Beans and garnish with cilantro, if desired.

Makes 4 servings.

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