Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 red pepper, spiralized
  • 1 zucchini, spiralized
  • 1 yellow squash, spiralized
  • 1/2 red onion, spiralized
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon ground pepper
  • 15.5 oz. can low sodium pinto beans, drained and rinsed
  • 6 flour tortillas (I got burrito size)
  • 19 oz. can of red enchilada sauce
  • 3/4 cup shredded Monterey jack cheese
  • garnish: fresh cilantro, avocado, and sliced jalapeno

Instruction

  • Preheat oven to 375 degree.
  • Heat a large skillet to medium high heat. Add olive oil and spiralized red onion. Saute for 2 minutes. Add in the spiralized red pepper, zucchini, yellow squash, ground cumin, smoked paprika, garlic powder, salt, ancho chili powder, and ground pepper. Stir and saute for 4 minutes until veggies are cooked down.
  • Add in the pinto beans. Stir and saute for 1 minute.
  • Spread 1/2 cup of the enchilada sauce on the bottom of a 13×9 baking dish.
  • Add 1/3 -1/2 cup of the veggie mixture to each tortilla. Roll. Place them in the baking dish, seam side down.
  • Cover the prepared enchiladas with 1 cup of enchilada sauce. Then top with cheese.
  • Cover with tin foil.
  • Bake at 375 for 15 minutes.
  • Broiler HIGH for 3 minutes to brown the cheese.
  • (optional) Garnish with fresh cilantro, diced avocado, and sliced jalapeno.