BEAN ENCHILADAS WITH CORN TORTILLAS RECIPES
BEAN & CORN ENCHILADAS - FORKS OVER KNIVES
The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell peppers, or sautéed broccoli and mushrooms. The possibilities are endless. We usually have this with baked tortilla chips and guacamole and salsa. From drmcdougall.com
Provided by FORKSOVERKNIVES.COM
Prep Time 15 minutes
Cook Time 40 minutes
Number Of Ingredients 18
Steps:
- Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.
- Preheat oven to 350ºF.
- To assemble casserole, place the beans in a large bowl. Add the scallions, corn, olives and green chilies. Mix gently until well combined.
- Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other.
- Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish.
- Bake for 35 minutes.
- Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.
BLACK BEAN AND CORN ENCHILADAS RECIPE - BETTYCROCKER.COM
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600 , CarbohydrateContent 76 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 12 g, ProteinContent 30 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1460 mg, SugarContent 10 g, TransFatContent 1 g
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