Two-Bean Enchiladas Recipe - Cooking Index
Two-Bean Enchiladas Recipe - Cooking Index
| 1 | Onion - finely chopped (small) | |
| 1 | Green bell pepper - finely chopped (large) | |
| 1 | Garlic clove - minced | |
| 1 tablespoon | 15ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1/4 cup | 59ml | Low-sodium vegetable broth |
| 1 | Black beans - (15 oz) | |
| 1 | Kidney beans - (15 oz) | |
| 1 cup | 237ml | Canned tomato sauce |
| 1 cup | 62g / 2.2oz | Corn - fresh or frozen |
| 8 | Corn tortillas |
Preheat oven to 450 degrees. Lightly coat a 9- by 13-inch baking dish with vegetable oil cooking spray.
In medium saucepan over medium-high 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, reduce heat to medium-low and simmer 10 minutes. Stir in corn and simmer 2 minutes. Set strainer over a bowl; strain mixture, reserving liquid.
Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.
Put 1/2 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle filled tortillas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve hot.
This recipe yields 4 servings.
Per Serving: 388 Cal; 18g Prot; 3g Total Fat (0 Sat. Fat); 76g Carb.; 0mg Chol; 849mg Sod.; 19g Fiber.
Source:
Vegetarian Times, January 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.