Sunday, October 23, 2011

Veggie Enchilada

Every time I go out drinking with friends in the city I crave Mexican food at the end of the night. This usually results in me binging on a massive amount of steak nachos. Lately however, this super healthy enchilada recipe has become a staple in my diet and I am convinced that eating it regularly has helped to control these late night cravings - at least to some extent.

Lots of veggies of your choice- whatever you have! I used a frozen mix of carrots, broccoli, mushrooms, onions, and asparagus.
3 oz. of canned (half of 6 oz. can) or diced tomatoes and green onions (can also use salsa)
1 teaspoon chili powder
Salt and pepper
1 large tortilla
1/4 cup reduced fat shredded Mexican blend cheese
Dollop of nonfat Greek yogurt
Avocado slices

Heat veggies, diced tomatoes and green onions in a large skillet. Add chili powder and salt and pepper to taste. Preheat broiler, place foil on a baking sheet, ans spray it with cooking spray. Lay tortilla on the pan and fill with 3/4 of the veggie mixture. Roll up the tortilla and poor the remainder of the veggie mixture on top. Sprinkle with cheese and broil on high for 6 minutes. Top with Greek yogurt and avocado slices.

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