Thursday, May 5, 2011

Cinco de Mayo

Vegetable Enchiladas with Salsa Verde

1 red pepper, roasted, diced
2 large carrots, shredded
1 cup broccoli, chopped
1 can black beans
1/2 cup garden veggie cream cheese
12 corn tortillas
1 large jar salsa verde or green enchilada sauce
1/2 cup monterey jack cheese

Preheat oven to 350 degrees. Cover bottom of a baking dish with half of the salsa verde. Combine first five ingredients in medium bowl. Warm corn tortillas and fill each mixture with equal amounts of cream cheese mixture. Roll and place in baking dish. Cover with cheese and bake until bubbly, about 20 min.

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