RSS Feed

Tag Archives: enchiladas

Zucchini-Beef Enchiladas

Posted on

Enchiladas are one of my favorite foods, but they are a bit filling and heavy for summer fare.  I had a few zucchini to use up, and decided to try adding one to enchiladas.  Worked great, added some low-calorie nutrition & a little extra texture without detracting from the yummy flavor.  These were a hit, and we all liked them so much, I know I will never make my Mom’s Beef and Cheese Enchiladas without zucchini added in again.  And pssst: you can totally “bake” these in the microwave – doesn’t take long, just until the cheese is melted.

Zucchini-Beef Enchiladas

Printable recipe
Printable recipe with picture

1 tablespoon olive oil
1 medium zucchini, quartered & chopped
1 lb lean ground beef
2 1/2 tablespoons homemade taco seasoning (or 1 packet store-bought)
2 tablespoons water
15 corn tortillas
1 (8 oz) package cheddar cheese, finely shredded
1 (19 oz) can red enchilada sauce

Preheat oven to 350F. Spray a 9×13 dish with cooking spray and set aside.

Heat skillet over medium-high heat and add olive oil, swirling to coat bottom of pan.  Add the zucchini and cook about ten minutes, stirring often, or until soft.  Remove to a plate, then add the ground beef and cook until browned.  Drain and add taco seasoning, water, and the cooked zucchini.  Stir well and cook a few minutes longer. Remove from heat.

Wrap four tortillas in a damp paper towel and microwave for 30 seconds. Set aside a cup of the cheese to use for the top. Take tortillas one at a time, keeping the others wrapped, and put a little cheese in a line down the middle, then some of the beef mixture, about 2-3 tablespoons. Roll up tight and place in prepared dish. Repeat, warming additional tortillas as necessary, until all the filling is used. Pour enchilada sauce over the top, then sprinkle the remaining cheese over. Cover with foil and bake about 30 minutes, or until cheese is melted.

Veronica’s note: I know it’s so much easier to buy pre-shredded cheese, but you just will never get the same glorious melt that you get with cheese you’ve shredded yourself. It’s worth the few minutes and extra clean up. Also, if you’d like to “bake” these in the microwave, it’s best to divide the recipe between two smaller microwave-safe dishes. Keep an eye on it and just let it go until the cheese is melted – should take five minutes or less. I prefer to do a few at a time on a plate.


Spinach & Black Bean Enchiladas

Posted on

It seems the older I get, the less meat appeals to me.  Thus, Meatless Mondays were born into our household–my sneaky way of making a day without meat sound fun so Dennis plays along. :)

This recipe made both of us happy–the enchiladas are filling, have good flavor, and are figure-friendly.  I do realize the picture isn’t too appetizing, but they really are good, I promise!

If you have any favorite vegetarian dishes and are willing to share the recipe, please leave it in a comment or message me!

Spinach & Black Bean Enchiladas
from The New Holly Clegg Trim & Terrific Cookbook

makes 8 enchiladas

1 (10 oz) pkg. frozen chopped spinach, thawed
1 (15 oz) can black beans, rinsed & drained
1 (1 1/4 oz) pkg. taco seasoning mix (or 3 tablespoons homemade)
1 c water
1 c fat-free sour cream, divided
8 (6-8 inch) flour tortillas
1 (10 oz) can enchilada sauce
1 1/2 c shredded reduced-fat Cheddar cheese
2 T sliced green onions

Preheat oven to 375 degrees.

In a non-stick skillet, heat the spinach, black beans, taco seasoning mix, and water.  Bring to a boil, reduce heat, and cook for 8-10 minutes, or until the mixture is thickened.  Remove from the heat, and stir in 1/2 c sour cream.

In each tortilla, spread 1 T enchilada sauce, about 1/3 c spinach mixture, and 1 heaping tablespoon cheese.  Roll up each tortilla placing the seam-side down in an oblong baking dish coated with nonstick cooking spray.  Spread the remaining enchilada sauce over the filled enchiladas, cover, and bake for 15-18 minutes.

Uncover and garnish with the remaining cheese.  Continue baking for 5 minutes longer, or until the cheese is melted.  Serve with the remaining sour cream, and sprinkle with the green onions.

Veronica’s notes: I felt the filling was creamy/liquid enough without putting the enchilada sauce on the inside, so I just poured it over the top.

Nutritional info per serving: 266 cal, 14 g protein, 39 g carbs, 3 g fat, 5 g fiber, 11 mg cholesterol, 1198 mg sodium
Diabetic exchanges: 1.5 very lean meat, 2.5 starch

Crab & Avacado Enchiladas

Posted on

This recipe comes from Splendour In My Kitchen, my friend, Marina’s, cookbook.  I made two recipes out of it today but the other one won’t be ready until tomorrow so I’ll blog it then.

As for this one, it was fun for a change and would go over well with seafood & avocado lovers (or, as in our case, indiscriminate food lovers).  We especially liked it with salsa on top!

Saute onion, olives & mushrooms in butter

Mix the mashed avocado with sour cream & spices

Mix the avocado mixture with crabmeat & sauteed vegetables.

I added some cheese b/c I could

Put about this much on your tortilla & roll it up

All 12 should fit perfectly

Cover with remaining sour cream, cheese & olives

Bake at 350 for 20 minutes and serve!

Crab and Avocado Enchiladas

adapted from Splendour In My Kitchen by Marina Castle
1/4 c finely chopped scallions
1/4 c chopped black olives
1/4 c fresh mushrooms, roughly chopped
2 T butter
10 oz. crabmeat (fresh, frozen or canned)
1 ripe avocado, mashed
1 1/2 c sour cream, divided
1/2 t salt
1/4 t garlic powder
Dash of black pepper
12 tortillas (I used flour)
2 c shredded cheddar cheese, divided
1/2 c black olives, sliced
Salsa, for garnish
Saute onion, chopped olives & mushrooms in butter until onions are translucent.  Remove from heat and stir in crabmeat and avocado mixed with 1 cup sour cream, salt, garlic powder, pepper & 1 cup cheddar.  Heat tortillas six at a time by wrapping in damp paper towels and microwaving for 40 seconds.  Fill each tortilla with 1/12 of crab mixture, about 1/4 – 1/3 cup, roll and place seam side down in a buttered 9×13 baking dish.  Cover with remaining sour cream and sprinkle with remaining cheese and sliced olives.  Bake 20 minutes.  Serve immediately with salsa (home canned is best!).  Serves 6.
%d bloggers like this: