Nutritional Info

Nutrition Facts

Serving Size 1 (142g)

Calories 176
Calories from Fat 72 (41%)
Amount Per Serving %DIV
Total Fat 8g 12%
Saturated Fat 4.9g 25%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 42.5mg 14%
Sodium 132.6mg 6%
Potassium 389.2mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 3.5g 14%
Sugars 1.8g
Protein 12.6g 25%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
This recipe is quite flexible. Other vegetables can be used, even grilled vegetables. As a convenience, use store-bought enchilada or taco sauce, preftrably mild or medium, not hot.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  vegetable oil
1 Cup(c)  sliced red onions
4 Clove(clv)  garlic, sliced
1   green bell pepper, sliced
1   medium zucchini, sliced into rounds
1   large carrot, cut into sticks
2 Tablespoon(T)  jalapeno peppers sliced
1 1/4 Cup(c)  grated reduced-fat sharp cheddar cheese, divided
1 Cup(c)  lowfat sour cream
1 Cup(c)  nonfat sour cream
2 Cup(c)  fat-free enchilada sauce
12   tortillas, halved
2 Cup(c)  cooked black or red kidney beans, drained and rinsed
1/2 Cup(c)  red salsa

Preparation

Preheat the oven to 425°F.

Toss together the oil, onions, garlic, pepper, zucchini, carrot, and jalapeno in a roasting pan. Roast for 15 minutes, then stir. Continue to cook, about 10 minutes longer, until the vegetables soften and begin to brown in spots.

Reduce the oven temperature to 375 Degrees.

Set aside 1/4 cup of the cheddar cheese. Stir the remaining cup of cheddar cheese and the lowfat and nonfat sour creams together. Cover the bottom of an oblong dish, about 9x13 inches, with 11/2 cups of the Enchilada Sauce. Arrange 8 tortillas
halves, overlapping each other, on top. Spread on half the roasted vegetables and half the beans. Drop dollops of half the sour cream mixture across the casserole. Place 8 more tortilla halves on top. Repeat the layers of vegetables, beans, and cheese. Top again with tortillas, then spread on the remaining sauce and the salsa.

Bake for 35 to 40 minutes.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.