Layered Vegetable Enchiladas
photo by Meghan at Food.com
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (15 1/4 ounce) can corn
- 1 cup bell pepper, chopped
- 3 tablespoons lime juice
- 2 tablespoons chili powder
- 1 (14 1/2 ounce) can diced tomatoes (no-salt-added tomatoes, preferably)
- 1 (15 ounce) can black beans, rinsed and drained
- 8 corn tortillas
- 3⁄4 cup part-skim mozzarella cheese, shredded
directions
- Preheat oven to 400 degrees F.
- 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.
- In a bowl, mash the beans with 1/2 TBSP chili powder.
- 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.
- Bake for 15 minutes or until warmed through and browned to your liking.
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RECIPE SUBMITTED BY
<p>I'm a momma to triplets I refuse to stop calling babies. When I'm not busy with my trio, you can find me in the kitchen (if I've finished the laundry!). I also enjoy spending time on the back porch with my husband drinking hoppy beers, wearing cowboy boots and eating peanut butter on a spoon with our brown dog at my feet.</p>