Layered Vegetable Enchiladas

READY IN: 25mins
Recipe by Meghan at Food.com

Adapted from Whole Foods

Top Review by threeovens

This was very easy and quite good. I just felt it needed a little salt and pepper. The next day, I served it as leftovers and poured some store-bought salsa over it, for a completely different meal! Made for Fall 2011 PAC.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Mix the corn, green pepper, lime juice, 1 1/2 TBSP chili powder and tomatoes; cook over medium-high heat. Simmer the mixture until liquid is almost evaporated, about 10 minutes or more.
  3. In a bowl, mash the beans with 1/2 TBSP chili powder.
  4. Lay four tortillas on a lightly sprayed baking pan. Spread the bean mixture on the tortillas, then 1/2 cup of the vegetable mixture and a little cheese. Add another tortilla, about 1/4 cup more of the veggies and any leftover cheese.
  5. Bake for 15 minutes or until warmed through and browned to your liking.

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