Recipe Background
Time to hit the flavor trail again. Saddle up! Saddle-Up Enchiladas layer tortillas with a hearty bean and pepper mixture with just the right amount of spice to taste like a trailblazer (see what we did there?). It's energetic, cheesy, and energizing, helping you hit the road when you're ready with a full belly and a warmed spirit. No horsing around on this one; Saddle-Up Enchiladas are just plain good.
Time to hit the flavor trail again. Saddle up! Saddle-Up Enchiladas layer tortillas with a hearty bean and pepper mixture with just the right amount of spice to taste like a trailblazer (see what we did there?). It's energetic, cheesy, and energizing, helping you hit the road when you're ready with a full belly and a warmed spirit. No horsing around on this one; Saddle-Up Enchiladas are just plain good.
Ingredients
For the enchiladas:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 (8-ounce) can no-salt-added tomato sauce
- 3/4 cup reduced-sodium vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano crushed
- 1/8 teaspoon ground cinnamon
- 1 (15-ounce) can no-salt-added black beans rinsed and drained
- 1 (15-ounce) can no-salt-added pinto beans rinsed and drained
- 3/4 cup green bell pepper chopped
- 1 (4-ounce) can diced green chile peppers undrained
- 1/2 cup onion chopped
- 9 (6-inch) corn tortillas cut into wedges
- 2 cups reduced-fat cheddar cheese shredded
Optional toppings:
- spring mix lettuce to taste
- cherry tomatoes to taste, halved
- ripe olives to taste, pitted and sliced
Directions
- Preheat the oven to 350 degrees F.
- Coat a 2-quart rectangular baking dish with cooking spray.
- In a small saucepan melt the butter over medium heat.
- Stir in the flour until smooth.
- Stir in the tomato sauce, the broth, the chili powder, the cumin, the oregano, and the cinnamon.
- Cook the sauce mixture, stirring, until thickened and bubbly, about 6 minutes.
- In a medium bowl, combine the black beans, the pinto beans, the bell pepper, the green chile peppers, and the onion.
- Spread 1/3 cup of the sauce in the prepared baking dish.
- Top the sauce layer with 1/3 of the tortilla wedges, 1/3 of the bean mixture, 1/3 of the remaining sauce, and 2/3 cup of the cheese in that order.
- Repeat the layers.
- Top the enchiladas with the remaining tortilla wedges, the remaining bean mixture, and the remaining sauce.
- Cover and bake for 35 minutes.
- Sprinkle the enchiladas with the remaining cheese.
- Bake uncovered until the cheese is melted, about 10 minutes.
- Serve hot with the spring mix lettuce, the tomatoes, and the olives.
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