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Taco Tuesday might be fun, but do you know what is even more fun? Enchiladas any night... or these Dinner Enchiladas to be precise, which are hearty, creamy beans and roasted fajita vegetables wrapped up and topped off with a spicy picante sauce. They're so tasty already, but then they get even better, when melty cheese gets added... like can you imagine the aftermath of that?! Just yum! Dinner Enchiladas are a quick and tasty way to get Tex-Mex fun on the table whenever you want it!
Taco Tuesday might be fun, but do you know what is even more fun? Enchiladas any night... or these Dinner Enchiladas to be precise, which are hearty, creamy beans and roasted fajita vegetables wrapped up and topped off with a spicy picante sauce. They're so tasty already, but then they get even better, when melty cheese gets added... like can you imagine the aftermath of that?! Just yum! Dinner Enchiladas are a quick and tasty way to get Tex-Mex fun on the table whenever you want it!
Ingredients
- 1 large onion chopped
- 1 medium green bell pepper chopped
- 2 tablespoons vegetable broth
- 2 (15-ounces) cans black beans rinsed and drained, divided
- 1 1/2 cups picante sauce divided
- 12 (6-inch) flour tortillas
- 2 medium tomatoes chopped
- 1/2 cup cheddar cheese shredded
- 1/2 cup part-skim mozzarella cheese shredded
- 3 cups lettuce shredded, to taste, for serving
- sour cream to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a nonstick skillet, cook and stir the onion and the green bell pepper in the broth until tender, about 2-3 minutes.
- Mash 1 can of the black beans in a bowl.
- Add the mashed black beans to the skillet with 3/4 cup of the picante sauce and the remaining whole beans, and cook until heated through.
- Spoon 1/4 cup of the bean mixture down the center of each of the tortillas.
- Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Combine the tomatoes and the remaining picante sauce in a bowl.
- Spoon the sauce mixture over the enchiladas.
- Bake the enchiladas, covered, for 15 minutes.
- Uncover and sprinkle the enchiladas with the cheddar cheese and the mozzarella cheese.
- Bake the enchiladas until the cheese is melted, about 5 minutes.
- Serve the enchiladas topped with the lettuce and the sour cream.
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