Veggie Enchiladas

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

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The Pritikin Eating Plan recommends you eat at least 5 (and preferably many more!) servings of vegetables each day. They're super nutritious. Plus, you'll just naturally eat fewer calories and shed excess weight. This healthy recipe is vegetable-rich!

Veggie Enchiladas
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Everyone’s coming home tired and hungry. Instead of heading out for high-fat, high-salt restaurant food, whip up these simple, healthy, and oh-so-delicious Veggie Enchiladas.
Servings Prep Time Cook Time
8people 30minutes 13minutes
Servings Prep Time
8people 30minutes
Cook Time
13minutes
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, blend pico de gallo, beans, jalapeno, seitan, and cumin until course.
  3. Lay out tortillas. Place one spoonful of bean mixture on left side of each tortilla. Roll tortillas up.
  4. Place tortillas in a nonstick baking dish. Pour red chile sauce over the top.
  5. Cover and bake for 10 minutes. Uncover. Bake 3 minutes more.
Recipe Notes

Pico de gallo is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice and chopped cilantro leaves.  Many grocery stores carry ready-made pico de gallos in the refrigerated section.  Check labels to make sure sodium content is low.  A good rule of thumb:  Per serving, number of milligrams of sodium should be less than number of calories.

To toast cumin seeds, place them over high heat on the stove in a small heavy skillet.  Toss them frequently until fragrant, about two to four minutes.

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