Vegetable Enchiladas

By deanarrca

Ingredients

• 4 flour tortillas
• 4 ounces monterey jack cheese
• 1/2 cup ricotta cheese, part skim milk
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 cup tomatoes, chunked
• 1/2 cup zucchini, shredded
• 1/2 cup carrots, shredded
• 1/3 cup green peppers, chopped
• 1/4 cup onions, chopped
• 1/2 cup salsa, chunky

Preparation

Step 1

Preheat oven to 350 F. (Recipe can be microwaved.) Combine tomato, zucchini, carrots, pepper, and onion in a 1-quart baking dish and cover. Steam for 4 minutes in the MICROWAVE. Meanwhile, combine the cheese, chili powder, and cumin. spread the cheese mixture over the tortillas. Spoon vegetable mixture on top. Roll up the tortillas and place seam side down in an 8-inch square baking dish sprayed with a non-stick cooking spray. Pour the salsa over the top and bake 25 minutes or Microwave for 7 minutes on high power until bubbly.

Dietary Exchanges: 2 bread/starche, 1 lean meat, 1 fat