:hot_pepper: Veggie Enchiladas

🥘 Ingredients

• canola oil 2 tsp
• portobello mushrooms 8 oz
• white mushrooms 1 cup
• zucchini 1
• scallions 4
• garlic cloves 2
• adobo seasoning 1 tsp
• enchilada sauce 19 oz%can
• fat-free flour tortillas 6 8-inch
• fat-free sour cream 6 Tbsp
• reduced-fat cheddar cheese ½ cup
• black olives ½ cup

1. 1

   Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
2. 2

   Heat canola oil in a large skillet . Add chopped portobello mushrooms , chopped white mushrooms , diced zucchini , thinly sliced scallions , minced garlic cloves , and adobo seasoning . Cook, stirring occasionally, until liquid has evaporated, about 6 minutes .
3. 3

   Stir in 1/4 cup of the enchilada sauce and heat through.
4. 4

   Warm fat-free flour tortillas . Top each tortilla with 1/6 of the mushroom mixture, then with 1 Tbsp fat-free sour cream . Roll up and place seam-side down in the baking dish.
5. 5

   Spoon remaining enchilada sauce over top. Sprinkle with shredded reduced-fat cheddar cheese and sliced black olives .
6. 6

   Cover and bake for 15 minutes . Uncover and bake for about 10 minutes more. Let stand for 5 minutes before serving.