By Aggieskitchen
Turn your enchiladas into Quickie Meatless Enchiladas that are filled with corn, bell pepper, onion, tomato and beans.
Quickie Meatless Enchiladas
Ingredients:
- vegetarian refried beans
- tortillas
- can verde enchilada sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 med green peppers, chopped
- 1 onion, chopped (wasn't included this time but will be next time!)
- 1 tomato, seeded and chopped
- 1/2 cup frozen corn
- 2 tsp cumin
- salt and pepper
- shredded monterey jack cheese
Directions:
- Preheat oven to 375 degrees.
- Spray a baking dish with non stick spray.
- In a nonstick skillet, saute peppers, onions, garlic, tomatoes, corn in a little olive oil until soft, about 8 minutes. While sauteing veggies, season with cumin, salt and pepper to taste. Set aside to cool slightly.
- Take tortilla and spread about 2 tablespoons refried beans in the middle. Sprinkle a little shredded cheese over beans, then top with veggie mixture. Carefully roll up and place seam side down into baking dish. Any leftover veggie mixture can be sprinkled over prepared enchiladas in baking dish. Pour desired amount of sauce over enchiladas (I like mine saucy). Add desired amount of shredded cheese to top and bake in oven for about 25-30 minutes until sauce is bubbly and top is golden brown. Enjoy with your favorite hot sauce like Tabasco Green Jalapeno Sauce (not too hot but great flavor)!
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