Basic Bean Enchiladas
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 (8 ounce) can 98% fat-free refried beans
- 1 (8 ounce) can kidney beans (drained)
- 1 (8 ounce) can mexican beans (lightly drained)
- 1 cup red capsicum, diced
- 1⁄2 cup shredded low-fat cheese
- 12 tortillas (packet)
- 1⁄2 cup tomato sauce (taco or enchilada etc)
-
extras
- 1 small diced onion (sauted)
- 1⁄2 cup corn kernel
- 2 vegetarian sausages, diced (Sanitarium are good)
- spices
directions
- Heat oven to 180°C.
- Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
- In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding.
- Foil a baking tray and lay out the enchilladas on it.
- Spoon enough of the mixture in to make a roll 1 inch in diameter.
- Roll enchillada around and put seam down on tray.
- Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
- Bake 10 minutes or until cheese is melted.
- I've specifed a serve as 2, which does me, but 3 may be needed for larger appetities.
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RECIPE SUBMITTED BY
Love food. Love cooking food. Especially love having other people to cook for, and trying out new recipes on them.
Mostly vegetarian, do eat a little seafood and starting to get into chicken.
The vast majority of my recipes are gluten-free and diabetic friendly (except the desserts - have to cater for the boyfriend's sweet tooth).