Mexican Enchiladas
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(0 votes)
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)
- ⅔ 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)
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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