Recipe: Quick Vegetable Enchiladas
Ingredients
- 6 cups assorted frozen vegetables (Example: broccoli, cauliflower and carrots)
- 2 tablespoons oil
- 1/3 to 1/4 teaspoon chili powder (to taste)
- 1/8 to 1/4 teaspoon cumin (to taste)
- Salt and pepper, to taste
- 1 cup cheddar cheese, grated (divided)
- 1 cup Monterey jack cheese, grated (divided)
- 12 flour tortillas
- 1 jar salsa of choice
Instructions
- Cook vegetables in microwave on HIGH until done, about 10 to 14 minutes.
- In large skillet, heat oil over medium-high heat.
- Quickly stirfry vegetables; add spices, stir.
- Add one half cup of each cheese; stir and remove from heat.
- In a greased 13″ x 9″ pan, fill each flour tortilla with vegetable mixture and roll closed.
- Place seam side down in pan.
- Spoon salsa across top and sprinkle With remaining cheese. Bake at 350 degrees, about 10 minutes.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
