Veggie Enchiladas and Refried bean dip

Last week I made tortellini soup and had extra veggies left over that I decided to use. I hopped online and found this recipe for vegggie enchiladas. It turned out a lot better than I thought it would.

Andy ordered this cool colander recently and I love it! I still use the regular one for pasta but this one is perfect for veggies!

• 1 yellow squash chopped into 1/2 inch pieces (about 2 cups)
• 1 small zucchini chopped into 1/2 inch pieces (about 2 cups)
• 1 small bell pepper chopped (about 1 cup)
• 1/2 sweet onion chopped (about 1 cup)
• 1/2 tablespoon avocado oil
• 1/2 teaspoon salt divided (to taste)
• 1/2 teaspoon pepper divided (to taste)
• 2 teaspoons Mexican seasoning divided
• 14.5 ounce can low sodium black beans rinsed and drained
• 14.5 ounce. can petite diced tomatoes with green chilies drained
• 10 Yellow corn tortillas
• 10 ounce jar/ can Enchilada Sauce 
• 2 cups reduced fat 2% Mexican blend cheese
• Avocado Oil Spray
• Toppings: fresh cilantro chopped avocado and fresh tomato

Instructions

1. Preheat oven to 400 degrees.
2. Combine squash, zucchini, pepper & onion in a large bowl. Coat with the avocado oil, half the salt, pepper and Mexican seasoning.
3. Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender.
4. Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees.
5. Add the black beans, tomatoes and the rest of seasonings to the bowl. Use the rest of salt, pepper and Mexican spices to season to taste. Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle.
6. Now it’s time to assemble the enchiladas! Spray a baking dishes with avocado oil spray. Put a tortilla in your hand and sprinkle it with a small amount of cheese. Add 1/2 cup of the vegetable mixture on top of the cheese. Gently fold the tortilla around mixture and place in the baking dish seam down. Repeat with the remaining filling. Place the enchiladas close together to keep them from unrolling.
7. Cover enchiladas with the sauce and the remaining cheese.
8. Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.

We also tried this bean dip. It was also very good. I substitute greek yogurt for the sour cream.

INGREDIENTS

• 8 ounces cream cheese softened
• 2 cans refried beans
• 1/2 cup sour cream
• 1/4 cup taco seasoning
• 8 ounces grated cheddar cheese divided
• 8 ounces grated pepper jack cheese divided
• 2 tablespoons hot sauce
• 4 ounces chopped green chiles canned
• 1 tablespoon cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Add all of the ingredients to a large mixing bowl, reserving half of the cheddar and pepper jack.
3. Mix well to combine.
4. Spread into an 8×8 baking dish and top with reserved cheese.
5. Bake for 20 minutes or until hot and cheese has melted.
6. Sprinkle with cilantro.
7. Serve with chips for dipping.

And of course had to make some fresh guacamole

Mash together 3 avocados, purple onion, cilantro, and the juice of one lime. Salt and pepper to taste (I use garlic salt).

Enjoy!