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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A substantial vegetarian enchilada dish. This recipe makes 18 enchiladas. If you don't need that many, the enchiladas freeze well, and the toppings can be added just before baking. I have, at times, substituted in whole wheat tortillas. Ingredients:
1 tablespoon extra virgin olive oil |
1 yellow onion, diced |
2 teaspoons garlic, minced |
2 bell peppers, diced |
30 ounces cooked black beans, rinsed |
15 ounces tomatoes, diced drained |
1 1/2 cups corn |
2 small zucchini, shredded |
1 small carrot, shredded |
1/2 teaspoon garlic powder |
1/2 teaspoon cumin |
1 teaspoon oregano |
1/2 teaspoon cayenne powder |
1/2 teaspoon white pepper |
30 ounces tomato sauce |
1 teaspoon chili powder |
1/2 teaspoon cumin |
Directions:
1. In a large skillet sauté the onion, garlic and peppers in the olive oil.
2. Add to the skillet and heat through the black beans, tomatoes, corn, zucchini and carrot.
3. Season with the garlic powder, cumin, oregano, cayenne powder, and white pepper.
4. In a bowl, whisk to a thin liquid the tomato sauce, chili powder, and cumin.
5. Spray a long rectangular pan with nonstick spray.
6. Spread about 5 tablespoons of filling and a sprinkle of jack cheese into a tortilla. Roll it up.
7. To make the sauce, mix the tomato sauce with chili powder and cumin.
8. Pour the sauce over enchiladas and top with more jack cheese.
9. Bake at 350 degrees for 15 minutes until the cheese is melted and bubbly.
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