Vegetarian Enchiladas

"I love this recipe because they are healthy, filling and freeze well! This is a recipe that I have adapted from a book called 'MealLeaniYummi' by Norene Gilletz."
 
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photo by Laowai wife photo by Laowai wife
photo by Laowai wife
photo by Laowai wife photo by Laowai wife
Ready In:
45mins
Ingredients:
12
Yields:
8 tortillas
Serves:
8
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ingredients

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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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Reviews

  1. passitalong
    Love these! Fast and easy and delicious!
     
  2. jade76
    Not bad - but needs some sort of sauce (aside from the tomato) - unless you "really" love tomato. With a few tweaks it could probably be much better.
     
  3. Starrynews
    Delicious! These were really great veggie enchiladas - very filling with the beans. I used corn tortillas. Leftovers reheated wonderfully the next day. Thanks for sharing!
     
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