Vegetarian Enchiladas
photo by Laowai wife
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
8 tortillas
- Serves:
- 8
ingredients
- 1 large onion, chopped
- 1 1⁄2 cups mushrooms, sliced
- olive oil
- 2 garlic cloves, crushed
- 19 ounces can kidney beans
- 1 cup canned corn, drained
- 2 cups tomato sauce
- 1⁄4 teaspoon red pepper flakes
- 8 large flour tortillas
- 1 cup low-fat cheddar cheese, grated
- 1 chopped tomato
- plain yogurt
directions
- Preheat over to 350°F.
- Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
- Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
- Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
- Cover bottom of casserole dish with tomato sauce.
- Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
- Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
- Cover with tin foil and bake for 25 minutes.
- Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
- Serve with plain yoghurt.
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