Step-by-step
0/4 done- 1
Preheat oven to 350°F. Coat a 7-by-11-inch baking dish with cooking spray.
- 2
Heat 1 tablespoon oil in a large skillet over medium heat. Add ½ cup onion and ½ cup bell pepper; cook, stirring, until softened, about 3 minutes. Add minced garlic; cook until fragrant, 1 minute. Add chopped greens, rinsed beans, ½ cup corn and ⅛ teaspoon salt; cook, stirring, until the greens are wilted, about 2 minutes. Stir in ⅓ cup enchilada sauce and remove from heat.
- 3
Place 1 tortilla on a clean work surface. Place about 1 tablespoon cheese in the center of the tortilla. Top with about ¼ cup of the vegetable mixture; roll the tortilla over the filling. Place the filled tortilla, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas. Spread the remaining ⅔ cup enchilada sauce over the tops of the rolled tortillas. Top with the remaining ½ cup cheese.
- 4
Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes before serving. Garnish with cilantro and/or sour cream, if desired.
Vegetable Enchiladas
by EA Stewart, M.B.A., RDN
These vegetable enchiladas are packed with beans, corn, peppers and kale.
Step-by-step instructions
0/4 done- 1
Preheat oven to 350°F. Coat a 7-by-11-inch baking dish with cooking spray.
- 2
Heat 1 tablespoon oil in a large skillet over medium heat. Add ½ cup onion and ½ cup bell pepper; cook, stirring, until softened, about 3 minutes. Add minced garlic; cook until fragrant, 1 minute. Add chopped greens, rinsed beans, ½ cup corn and ⅛ teaspoon salt; cook, stirring, until the greens are wilted, about 2 minutes. Stir in ⅓ cup enchilada sauce and remove from heat.
- 3
Place 1 tortilla on a clean work surface. Place about 1 tablespoon cheese in the center of the tortilla. Top with about ¼ cup of the vegetable mixture; roll the tortilla over the filling. Place the filled tortilla, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas. Spread the remaining ⅔ cup enchilada sauce over the tops of the rolled tortillas. Top with the remaining ½ cup cheese.
- 4
Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes before serving. Garnish with cilantro and/or sour cream, if desired.
Ingredients (12)
1 tablespoon avocado oil
½ cup finely chopped onion
½ cup finely chopped bell pepper
2 cloves garlic, minced
2 cups packed kale or other greens such as spinach or chard, finely chopped
1 (15-ounce) can no-salt-added pinto or black beans, rinsed
½ cup frozen corn
⅛ teaspoon salt
1 cup enchilada sauce, divided
8 corn tortillas, warmed
1 cup grated Cheddar or Mexican cheese blend, divided
Chopped fresh cilantro and/or sour cream for garnish (optional)
Ingredients(12)
1 tablespoon avocado oil
½ cup finely chopped onion
½ cup finely chopped bell pepper
2 cloves garlic, minced
2 cups packed kale or other greens such as spinach or chard, finely chopped
1 (15-ounce) can no-salt-added pinto or black beans, rinsed
½ cup frozen corn
⅛ teaspoon salt
1 cup enchilada sauce, divided
8 corn tortillas, warmed
1 cup grated Cheddar or Mexican cheese blend, divided
Chopped fresh cilantro and/or sour cream for garnish (optional)
Originally from eatingwell.com
Saved by the Recipio community