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Roasted Vegetable Enchiladas

Julie Wunder
  • 45 minutes
  • Serves 10 to 5

INGREDIENTS

1

Bell pepper (chopped (about 1 cup)), small

1 14.5 ounce can

Black beans, low sodium

1/2

Sweet onion (chopped (about 1 cup))

1

14.5 ounce. can Tomatoes with green chilies, petite

1

Yellow squash

1

Zucchini, small

2 tsp

Mexican seasoning

1/2 tsp

Pepper

1/2 tsp

Salt

1/2 tbsp

Olive oil

1

Olive oil spray

10

Yellow corn tortillas

1

jar Enchilada sauce

2 cups

Reduced fat (2% mexican blend cheese)