Vegetable Enchiladas

The simple flavor of the vegetables is enhanced by using a flavorful red sauce and smoked cheese, which adds a deep richness to these vegetarian enchiladas.

Ingredients

• 2 Tablespoons olive oil
• ½ cup red onion, diced
• 2 cloves garlic
• 1 (15-ounce) can tomato sauce
• ½ cup vegetable broth
• 2 Tablespoons balsamic vinegar
• 2 teaspoons each chili powder, oregano and honey
• 1 teaspoon each coriander and cumin
• Salt to taste
• 1 cup finely chopped broccoli
• 1 cup finely chopped cauliflower
• 1 cup corn
• ½ cup diced red pepper
• 2 cups cooked or canned black beans
• ½ cup whole milk yogurt
• 1½ cups shredded smoked mozzarella cheese, divided
• 10 flour tortillas

Instructions

1. Preheat oven to 375°
2. Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Lower heat and add garlic, tomato sauce, broth, vinegar, spices, honey and salt. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally.
3. Add broccoli, cauliflower, corn and red pepper to a large skillet. Cook over medium-low heat for 10 minutes, stirring constantly. Set aside to cool slightly.
4. In a large bowl, combine the cooked vegetables, black beans, yogurt, 1 cup shredded cheese and ½ cup red sauce.
5. Warm the tortillas slightly in the preheating oven, and dip each into red sauce. Spoon about ¼ cup of the veggie mixture into the tortilla, and roll, placing the open side down in a 9"x13" baking dish. Roll all enchiladas, then cover with remaining red sauce. Bake for 20 minutes at 375°. Add remaining cheese to top and bake 5 minutes more. Enjoy!

Yields 8 - 10 Enchiladas

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