Vegetarian Enchiladas - The Scramble

Name: Vegetarian Enchiladas - The Scramble
Total time: 55 min
Ingredients: 15 oz. mild or spicy enchilada sauce; 2 Tbsp. extra virgin olive oil; 2 cloves garlic (minced, about 1 tsp.); 1/2 red or yellow onion (diced); 2 zucchini (cut lengthwise into 4 strips, and diced, or use 4 carrots or one small sweet potato); 3/4 tsp. ground cumin; 3/4 tsp. chili powder; 1/2 tsp. salt (optional); 10 - 12 corn tortillas; 2 cups shredded Mexican blend cheese (or use Cheddar or Monterey Jack); 1 cup low fat sour cream or plain Greek yogurt (optional, or use any variety)

www.thescramble.com

This is a terrific recipe from Scramble fan Nachama Wilker. Scramble recipe tester Debbie Firestone reports, “My husband balked at first, but by the end …

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

15 oz. mild or spicy enchilada sauce
2 Tbsp. extra virgin olive oil
2 cloves garlic (minced, about 1 tsp.)
1/2 red or yellow onion (diced)
2 zucchini (cut lengthwise into 4 strips, and diced, or use 4 carrots or one small sweet potato)
3/4 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. salt (optional)
10 - 12 corn tortillas
2 cups shredded Mexican blend cheese (or use Cheddar or Monterey Jack)
1 cup low fat sour cream or plain Greek yogurt (optional, or use any variety)