QOB Veggie Enchiladas

Delicious and filling veggie enchiladas inspired by my dad! His recipe used mole sauce, which I can't buy where I live, so I came up with a tasty alternative. Serve hot with Spanish rice and cilantro garnish.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 380 Calories

Ingredients

• 1 tablespoon molasses
• salt and ground black pepper to taste
• 1 (10 ounce) can red enchilada sauce
• 1 (16 ounce) can fat-free refried beans
• 1 white onion, diced
• cooking spray
• 1 jalapeno pepper, seeded and diced
• 1 tablespoon cocoa powder
• ½ cup shredded reduced-fat Cheddar cheese
• 2 heads broccoli, chopped
• 1 red bell pepper, seeded and diced
• 1 poblano pepper, seeded and diced
• 2 cups shredded pepperjack cheese, divided
• 8 whole-wheat tortillas

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.

Step 3

Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.

Step 4

Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.

Step 5

Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.

Step 6

Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.

Step 7

Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.