Veggie Enchiladas with Roasted Red Pepper Sauce

By Jamie Vespa

Veggie Enchiladas with black beans and zesty Roasted Red Pepper Sauce. These vegetarian enchiladas are packed with protein and fiber for a healthy, satisfying meal.

Ingredients

• 1 (12-oz.) jar roasted red peppers, drained
• 1/2 cup vegetable broth
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 2 Tbsp. extra-virgin olive oil
• 8 oz. baby bella (cremini) mushrooms, sliced ((sub sliced zucchini))
• 1 cup chopped red onion
• 1 (15-oz.) can black beans, rinsed and drained
• 2 to 3 generous handfuls fresh baby spinach
• 1/2 cup frozen/thawed or canned corn
• 1/2 tsp. kosher salt
• 1/2 cup plain full-fat Greek yogurt
• 8 flour tortillas (about 8" in diameter)
• 1 1/2 cups grated Monterey Jack cheese
• Handful of chopped fresh cilantro for garnish
• Sliced avocado for garnish

Instructions

1. 1

   Preheat oven to 375ºF.Prepare Roasted Red Pepper Enchilada Sauce: In a standard blender or nutribullet, combine all sauce ingredients; blend until smooth. Set aside.

2. 2

   Prepare Veggie Enchiladas: Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 6 to 8 minutes, until soft. Stir in black beans, spinach, and corn; cook 2 minutes, until spinach wilts. Season with 1/2 tsp. salt.Stir in Greek yogurt and 1/3 cup of the enhilada sauce; mix well to combine.

3. 3

   Pour ¼ cup enchilada sauce into a greased 9x13-inch baking pan and tilt it from side to side until the bottom of the pan is evenly coated.Spread ½ cup filling mixture down the middle of a tortilla, then snugly roll, starting with the end nearest you, until secure. Place it seam side down against the edge of the pan. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce overtop, and sprinkle with cheese.

4. 4

   Bake, uncovered, on the center rack for 20 minutes, until golden and bubbly. Remove from oven and top with garnishes of choice.