Vegetarian Enchiladas

Looking for a fast and healthy dinner? These enchiladas are vegetarian, gluten-free, and absolutely delicious. They are the perfect canvas for a wide variety of toppings and salsas, so customize to your palette's desire. This recipe was adapted from the American Heart Association cookbook. Serves 8-10.


Ingredients

20–6-inch corn tortillas
1 teaspoon olive oil
1 large carrot, peeled, cut into matchstick-sized strips
½ large red onion, sliced thinly
1 medium zucchini, cut into matchstick-sized strips
1 clove garlic, minced
1–15oz. can low-sodium pinto beans, rinsed and drained
1 cup frozen chopped spinach, cooked, drained, and squeezed dry
4oz. fat-free or low-fat cream cheese
½ cup salsa
1 teaspoon lime juice
½ cup fat-free half-and-half
1 teaspoon ground cumin
1 cup shredded mozzarella, low-fat cheddar, or low-fat colby-jack

Preheat the oven to 350°F.

Heat a large nonstick skillet over medium-high heat with the olive oil. Cook the carrot and onion for 3 minutes, or until the carrot is tender-crisp, stirring occasionally. Stir in the zucchini and garlic. Cook another 3 or so minutes, until the zucchini is tender-crisp. Reduce the heat to medium-low. Stir in the beans, spinach, salsa, cream cheese, and lime juice. Cook for 3 minutes, or until the cream cheese has fully melted into the mixture.

Heat the tortillas in the microwave for 1 minute between two paper towels. Assemble the enchiladas by spooning a heaping spoonful or so of filling down the center of a tortilla. Roll up and place seam-side down in a greased 9" × 13" Pyrex dish. Repeat until the filling is gone.

In a small bowl, stir together the half-and-half and the cumin. Pour over the enchiladas. Sprinkle with the cheese.

Bake uncovered for 15-20 minutes, or until the cheese is melted. Serve with some brown rice and top with slices of radish, cilantro, extra salsa, and fresh lime juice.