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Two-Bean Enchiladas

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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

Details

Servings 3

Preparation

Step 1

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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