QOB Veggie Enchiladas Best Family Recipes

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QOB Veggie Enchiladas

"Delicious and filling veggie enchiladas stimulated by way of my dad! His recipe used mole sauce, which I cannot buy where I stay, so I came up with a delectable alternative. Serve warm with Spanish rice and cilantro garnish."

Ingredients :

1 (16 ounce) can fat-loose refried beans
1 (10 ounce) can red enchilada sauce
1 tablespoon cocoa powder
1 tablespoon molasses
cooking spray
2 heads broccoli, chopped
1 white onion, diced
1 pink bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 jalapeno pepper, seeded and diced
salt and ground black pepper to flavor
2 cups shredded pepperjack cheese, divided
eight entire-wheat tortillas
half of cup shredded decreased-fat Cheddar cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Preheat oven to 350 ranges F (175 ranges C).
Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low warmness; stirring sometimes, simmer till warm, about 5 mins.
Coat a huge non-stick skillet with cooking spray and place over medium-excessive warmness. Cook and stir broccoli, onion, purple bell pepper, poblano pepper, and jalapeno pepper until just smooth, five to 7 minutes. Season with salt and black pepper.
Spread a thin layer of bean mixture to cover the lowest of a 9x13-inch baking dish.
Sprinkle approximately 1/four cup pepperjack cheese throughout the center of every tortilla and top with about 2/three cup vegetable mixture. Fold in small contrary sides of each tortilla and punctiliously roll the tortillas around the vegetable filling; set up in a unmarried layer with the seam-aspect down within the baking dish.
Pour remaining bean aggregate evenly over the stuffed tortillas within the baking dish and spread to cowl calmly.
Bake at the middle rack of the preheated oven until sauce is effervescent, about 20 mins. Sprinkle with Cheddar cheese and bake till cheese is melted, approximately five mins.

Notes :

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