Recipe Tip  
  February 2011
Layered Vegetable Enchiladas  

From Whole Foods Market

This recipe easily doubles to serve a crowd.  It reheats well in the oven too!

2 cups frozen corn, thawed
1 cup frozen bell pepper strips, thawed
3 Tbsp lime juice (from 1-2 limes), divided plus lime wedges for garnish
1 1/2 Tbsp chili powder, divided
1 (15 oz) can pinto or black beans, (no salt added if desired), rinsed and drained
4 Tbsp chopped cilantro, divided
1 (15 oz) can diced tomatoes (no salt added if desired)
8 oz frozen leafy greens, thawed
8 corn tortillas
3/4 cup shredded part skim mozzarella cheese (optional)

Preheat oven to 400 degrees.  In a large pot, combine corn, bell peppers, 2 Tbsp lime juice, 1 Tbsp chili powder, tomatoes, and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.  Meanwhile, in a large bowl, mash beans with 2 Tbsp cilantro, and remaining 1 tbsp chili powder and 1 Tbsp lime juice.

Arrange 4 tortillas on large parchment paper-lined baking sheet.  Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortilla, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes.  Transfer to plates, garnish with remaining cilantro and lime wedges and serve. 

Per serving (1/4 of recipe)
Cals 380
66 grams carb
Fiber 14 grams
18 grams protein
5 grams fat (2 sat)

Count as 3 starch + 2 protein + 1 veggie per serving
If this much starch doesn’t fit into your meal plan, just make the portion smaller or 1/2 it.

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