Ingredients: 1.5 broccoli2 little yams2 red chime pepper1 can dark beans3 cups Quesadilla Cheese 4 cups enchilada sauce14 corn tortillas 1 avocado Instructions: Preheat...
2 little yams
2 red chime pepper
1 can dark beans
3 cups Quesadilla Cheese
4 cups enchilada sauce
14 corn tortillas
- Preheat the stove to 425 degrees. Mastermind veggies on a huge sheet container. Throw with olive oil and salt. Cook for 25-30 minutes.
- In a huge bowl, join cooked veggies with the dark beans, 1 cup V&V Supremo® Chihuahua® Brand Quesadilla Cheese and 1 cup enchilada sauce. Mix/tenderly squash to make a thick filling.
- Spread some enchilada sauce on the base of a 9×13 dish. Fold filling into tortillas, and spot them crease side down in the container. Spread with outstanding sauce and cheddar.
- Cover with thwart and heat for 15-20 minutes, until bubbly and hot. Present with avocado cuts, cilantro, and a crush of lime! What’s more, settle in for some comfortable Tex-Mex veggie goodness.