Two-Bean Enchiladas

Two-Bean Enchiladas
Two-Bean Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1

    small onion, finely chopped

  • 1

    large bell pepper, finely chopped

  • 1

    clove garlic, minced

  • 1

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 1/4

    cup vegetable broth

  • 15

    ounce can black beans

  • 15

    ounce can kidney beans

  • 1

    cup canned tomato sauce

  • 1

    cup frozen corn, thawed

  • 8

    corn tortillas

  • Shredded cheddar cheese

Directions

Preheat oven to 450°F. Lightly coat 9 x 13-inch baking dish with vegetable oil cooking spray. In medium saucepan over medium heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth. Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes. Add beans with their liquid and tomato sauce. Bring to a boil, cover and reduce heat to low and simmer 10 minutes. Stir in corn and simmer 2 minutes. Set strainer over bowl; strain mixture, reserving liquid. Steam tortillas until soft and pliable. Put ½ cup drained filling in each tortilla, roll and place side by side in prepared baking dish. Drizzle filled tortillas with reserved bean-tomato juices. Cover dish with foil and bake 15 minutes or until heated through. Serve with cheese.

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