Qob Veggie Enchiladas

Ingredients

• Servings: 8
• 1 (16 ounce) can fat-free refried beans
• 1 (10 ounce) can red enchilada sauce
• 1 tablespoon cocoa powder
• 1 tablespoon molasses
• cooking spray
• 2 heads broccoli, chopped
• 1 white onion, diced
• 1 red bell pepper, seeded and diced
• 1 poblano pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced
• salt and ground black pepper to taste
• 2 cups shredded pepperjack cheese, divided
• 8 whole-wheat tortillas
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
• coat a large non-stick skillet with cooking spray and place over medium-high heat. cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. season with salt and black pepper.
• spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
• sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
• pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
• bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. sprinkle with cheddar cheese and bake until cheese is melted, about 5 minutes.