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Vegetable Enchiladas Recipe


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     Vegetable Enchiladas

Category   Entrees - Maindishes
Sub Category   Vegetarian

2 tbsp. olive oil
3 gloves garlic, chopped
1/2 spanish onion, julienned
1 red pepper, julienned
2 cups broccoli, lightly steamed and chopped
1 12 oz can black beans, drained and rinsed
3 cups mozzarella, grated
1/4 cup fresh cilantro, chopped
12 6-inch totillas
1 jar salsa verde

Preheat oven to 350F In a medium pan, heat oil; saute garlic, onion and red pepper until onion is translucent, about 5 minutes
Transfer to a bowl; fold in broccoli, beans, 2 cups mozzarella and cilantro.
In a nonstick pan on low heat, warm tortillas until pliable. Place 1/4 cup enchilada filling on each tortilla and gently roll.
Lightly coat a shallow baking dish with nonstick spray; transfer enchiladas into it. Coat with store bought salsa verde, then sprinkle with 1 cup mozzarella. Pop in oven for 15 min. Dot with sour cream and extra cheese. Serve hot.

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