Layered Vegetable Enchiladas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from Whole Foods Ingredients:
1 (15 1/4 ounce) can corn |
1 cup bell pepper, chopped |
3 tablespoons lime juice |
2 tablespoons chili powder |
1 (14 1/2 ounce) can diced tomatoes (no-salt-added tomatoes, preferably) |
1 (15 ounce) can black beans, rinsed and drained |
8 corn tortillas |
3/4 cup part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 400 degrees F.
2. Mix the corn, green pepper, lime juice, 1 1/2 TBSP chili powder and tomatoes; cook over medium-high heat. Simmer the mixture until liquid is almost evaporated, about 10 minutes or more.
3. In a bowl, mash the beans with 1/2 TBSP chili powder.
4. Lay four tortillas on a lightly sprayed baking pan. Spread the bean mixture on the tortillas, then 1/2 cup of the vegetable mixture and a little cheese. Add another tortilla, about 1/4 cup more of the veggies and any leftover cheese.
5. Bake for 15 minutes or until warmed through and browned to your liking.
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