Veggie Enchiladas


8 Blue corn tortillas

16 oz Mixed vegetables, chopped (zucchini, yellow squash, roasted corn, roasted Anaheim peppers, red bell pepper, yellow onion)
(2 oz per enchilada)

½ oz Jack cheese

½ oz Ranchero Sauce

4 oz Ranchero Sauce

2 Fresh spinach leaves

¼ oz Jack cheese


1. Chop vegetables to create veggie mix

2. Add oil to a large pan on Med-High heat, add veggie mix, sauté for 2-3 minutes to desired texture

3. Add 2 ounces of veggie mix to each blue corn tortilla, add ½ ounce each of Ranchero Sauce and Jack cheese, roll enchiladas

4. Add Ranchero sauce, spinach leave and jack cheese to top of enchiladas

5. Bake at 350 degrees for 10 minutes, until cheese has melted