Festive Enchiladas
This recipe was inspired by a recipe in Vegetarian Times. I’ve engineered some of the fat out of the recipe. It’s a great celebration meal for family or company.
This dish presents a festival of colors and flavors by combining rich orange garnet yam, tender zucchini, multicolored sweet bell peppers and bright yellow fresh mango. The flavor profile is finished with fresh cilantro, basil and lime juice. They’re served with homemade guacamole and low-sodium salsa. Buenos!
Grocery List: Festive Enchiladas
Sunday Festive Enchiladas
Produce
garlic (if needed)
1 yellow onion
1 head leaf lettuce
1 bunch fresh cilantro
1 bunch (4 oz.) fresh basil
1 cucumber
2 jalapeno peppers
2 Anaheim peppers
1 red bell pepper
1 green bell pepper
one 8 inch zucchini
1 medium garnet yam
3 ripe avocados
1 pint cherry tomatoes
4 limes
1 mango
Canned/Dried Foods
low sodium veggie broth (if needed)
one 15 oz. can no-salt diced tomatoes
extra-virgin olive oil (if needed)
hickory smoke flavor (if needed)
Frozen Foods
Meat/Fish and Poultry
Chilled Foods/Dairy
extra-sharp cheddar cheese
lowfat or vegan mayonnaise (if needed)
7-8 large low or nonfat whole-wheat flour tortillas
Nutritional Value: Nutritional Analysis
Nutritional Analysis
Festive Enchiladas
Per Serving
Calories: 570
Protein: 14 g
Carbohydrates: 84 g
Total Fat: 20 g
(Saturated Fat: 4.5 g
Dietary Fiber: 10 g
Cholesterol: 10 mg
Sodium: 990 mg
% calories from fat: 31.6%
Serving Size:
One and one-half large enchiladas with guacamole, yogurt and salsa.
