Mexican Enchiladas

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Mexican Enchiladas
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
1 onion (peeled and chopped)
1 green Bell pepper (trimmed and chopped)
1 red Bell pepper (trimmed and chopped)
1 Tbsp olive oil
1 clove garlic cloves (peeled and minced)
2 cups canned Kidney beans rinsed and drained (may substitute pinto or black beans)
¾ cup frozen Corn (thawed)
cup chopped, green chili peppers (drained well)
2 Tbsps Taco seasoning
¼ cup finely chopped, fresh cilantro
2 ripe Tomatoes (rinsed; trimmed and chopped)
8 whole wheat Tortillas (8 inches) warmed
½ cup canned or jarred enchilada sauce
¾ cup shredded mexican cheese blend
½ cup Sour cream (to serve)
How healthy are the main ingredients?
Kidney beansSour creamCornolive oilgarlic cloveonion

Preparation steps

1.
Preheat oven to 350ºF / 180ºC. Coat a 9 x 13-inch pan with cooking spray.
2.
In a large skillet, saute the onion and peppers oil until tender crisp, about 4 to 6 minutes. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning, cilantro and tomatoes; cook for 2-3 minutes or until heated through.
3.
Spoon the bean mixture down the center of each tortilla. Roll up and place seam side down in a prepared baking dish. Top with enchilada sauce and cheese.
4.
Bake, uncovered for 25 to 30 minutes or until heated through. Transfer to serving dish and serve with sour cream.

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