Read on below ad
Mexican Enchiladas
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 55 mins
Read on below ad
Read on below ad
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.
Read on below ad