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As previously noted, I’m always looking for yummy vegetarian meals.  They’re usually easier to throw together last minute…no thawing chicken or having to precook it, plus it’s just a nice change.   Not the healthiest meal ever with the various dairy, but we throughly enjoyed it.  I may have added a little extra cheese to our topping. 😉  These will be made again!

Creamy Vegetable Enchiladas

  • 1 medium zucchini, cubed
  • 1 red bell pepper, chopped
  • 1 8-ounce can sliced mushrooms, drained (I omitted.)
  • 1 bunch green onions, sliced
  • 2 garlic cloves, minced
  • 1 can corn, drained (I used frozen.)
  • 1 can black beans, rinsed and drained
  • 1 10-ounce package chopped frozen spinach, thawed and well-drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 8-ounce package cream cheese, softened
  • 2 cups shredded colby cheese, divided
  • 1 1/2 cups sour cream, divided
  • 1 jar salsa, divided
  • 6- or 8-inch flour tortillas
Preheat oven to 425 degrees.
Heat a small amount of olive oil in a large skillet over medium high heat. Add zucchini, bell pepper, and mushrooms and sauté until vegetables begin to soften. Stir in green onions and garlic; cook and stir 30 seconds.

Stir in corn, black beans, spinach, chili powder, cumin, and salt and pepper to taste. Transfer mixture to a large bowl.

Mix vegetables with cream cheese, 1 cup shredded cheese, 1/2 cup sour cream, and 1/2 cup salsa. Divide evenly among flour tortillas and roll up. Place seam-side down in a greased 9 x 13-inch baking dish.

In a separate bowl, combine remaining salsa with 1 cup sour cream. Pour over enchiladas in pan and top with remaining 1 cup cheese. Bake uncovered for 25 minutes or until enchiladas are heated through and cheese is melted.

Recipe found at Cassie Craves

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