green garden enchiladas
1 lb sweet peppers, seeded and finely
chopped
1 organic green zucchini, peeled and
chopped
1 yellow onion, chopped
1 package taco seasoning
1 can organic pinto beans
5 cups chopped organic spinach
1/2 cup cilantro, chopped
1 can green enchilada sauce
6-8 flour tortillas
To
make the vegetable mixture, sauté in a large pan sweet pepper, zucchini and
onion with half the taco seasoning until almost cooked; the vegetables should still
be firm. Add pinto beans, spinach, remaining taco seasoning and cilantro. Sauté
for about 3 minutes just until spinach begins to wilt.
Coat
the bottom of the baking pan with no stick spray and a thin layer of green enchilada
sauce. Lay out one tortilla on flat surface and fill it with a generous scoop
of vegetable mixture. Fold up the tortilla like a burrito and place it in the
pan. Once the pan is filled with the enchiladas, pour the enchilada sauce over
the enchiladas completely covering the tortillas with the sauce.
Bake
for about 15 minutes at 350 degrees.
Serve
with freshly chopped tomatoes, shredded lettuce, broccoli sprouts, salsa, guacamole and fresh lime
wedges.
