Vegetable and Black Bean Enchiladas2020-04-26
- Servings: 8
- Prep Time: 15m
- Cook Time: 40m
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This information is per serving.
- 1 can black beans, drained and rinsed
- 1 small onion or 1/2 large onion, diced
- 1 tomato, diced
- 1 zucchini, chopped
- 1 green bell pepper, diced
- 3/4 cup frozen corn
- 1 can olives, drained
- 1 can diced green chiles
- 1 tsp. cumin
- 8 corn tortillas
- 1 29.2-oz. can enchilada sauce
- 1/3 cup Daiya Cheddar Style Shreds, optional
- 1/3 cup Daiya Mozzarella Style Shreds, optional
- 3 Tbsp. water
- nonstick cooking spray
Preheat oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
In a large skillet, add the water, onion, and bell pepper. Water saute over medium heat for 5-7 minutes, or until onions are translucent. Add the zucchini, tomatoes, olives, beans, corn, chiles, and cumin and cook for 3 more minutes.
Place tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute to soften. Pour a little enchilada sauce on a plate and dip both sides of each tortilla in the sauce. Spoon 1/3 cup veggie mixture down the center of tortilla. Roll up and place seam side down in the baking dish. Top with the remainder of the enchilada sauce.
Tent loosely with foil and bake at 375 degrees F for 30 minutes. Remove foil and sprinle with Daiya cheese, if using.
Bake for 10 minutes more.