The Fruit of Her Hands: Cheesy Zucchini Enchiladas

For the past few weeks, I have been trying to limit the amount of meat Jake and I eat seeing as how it is more affordable to eat meals without meat...lol. We do eat meat each week and by no means are becoming vegetarian(ers) but I wanted to see how much we could get by with eating more beans, rice, and vegetables. I have found several recipes that I do like but one of my personal favorites is the Cheesy Zucchini Enchilada recipe from skinnytaste.com

Yum Yum in my Tum Tum haha

Ingredients:

cooking spray
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
4 Large La Tortilla Factory Low Carb tortillas
chopped scallions (optional)
chopped cilantro (optional)

Enchilada sauce:

1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce (optional for more heat)
1 cups tomato sauce
1/4 tsp chipotle chili powder (to taste)
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
kosher salt and fresh pepper to taste

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

For the Enchilada Sauce: In a medium saucepan lightly spray with Olive Oil

Saute your minced garlic

add chili powder, cumin, broth, tomato sauce, salt and pepper to taste. Bring to a boil. Reduce heat and let simmer for 5-10 minutes. Set aside until we need to use it again.

Peel your zucchini's and grate them into a bowl

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/2 cup cheese; mix well