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- December 17, 2020 at 8:15 am #595396
Vegetable, Bean, and Cheese Enchiladas
1 tbs avocado oil or vegetable oil, plus extra for greasing pan
1 onion, finely chopped
1 red, yellow, or orange bell pepper, finely chopped
2 cups tightly packed kale or other greens (i.e. spinach, chard, etc), finely chopped
2 cloves garlic, minced
1 cup frozen corn kernels
15-oz can low sodium pinto or black beans, rinsed and drained
2 8-oz packages enchilada sauce or 2 cups of favorite homemade sauce, divided
8 corn tortillas
8 oz grated cheddar or Mexican cheese blend, divided
Optional, for serving: chopped cilantro and green onions, sliced olives, plain Greek yogurt or sour cream, or sliced avocado
Preheat oven to 350°. Grease a 13 x 9 baking dish with avocado/vegetable oil.
Prep the vegetables: Finely chop by hand or use a food processor with cutting blade attachment to chop onions, kale, and bell peppers (chop them all separately), then set aside.
Heat avocado/vegetable oil in a large skillet over medium heat. Add chopped onion and saute for 1 min, then add minced garlic and saute for an additional min. Next, add chopped pepper and saute for 1 min, then add kale/greens and saute for 1 more min. Add frozen corn kernels and beans, along with ½ cup enchilada sauce. Stir well to combine, and cook for 2 min, then remove from heat.
Wrap tortillas in a dish towel and heat in microwave for about 1 min to soften, or heat individually in a skillet over medium heat. Spoon about 1/3 cup vegetable/bean mixture over a tortilla, repeating with remaining tortillas until all mixture is used up. Sprinkle 4 oz of grated cheese, divided evenly, over tortillas and vegetable bean mixture. Carefully fold tortillas in thirds, and place each one seam side down in baking dish. Pour remaining enchilada sauce on top, and sprinkle the remaining 4 oz of cheese on top.
Bake in the oven for about 15 min, or until cheese is melted and bubbly. Remove from oven and allow to cool for 5 min before serving with (optional) cilantro, green onions, olives, Greek yogurt, and avocado. Serves 4
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