Tuesday, March 3, 2020

Vegetarian Enchiladas



- Roast diced:
  • Onions
  • Sweet Potatoes
  • Red Peppers
  • Mushrooms
- Add:
  • Minced Jalapeno Peppers
  • Drained Pinto Beans
  • Corn (I use frozen Trader Joes Roasted Corn)
- Spray Pan with Olive Oil
- Lay out a Tortilla (I used OLE Xtreme Wellness Protein wraps)
- Add Shredded Mozerella
- Add Vegetable Mixture
- Wrap & spray with a little more Olive Oil
- Bake at 400 until slightly crispy and cheese is melted
- Serve with Avocado, Salsa & Greek Yogurt (or sour cream)

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