Bean Enchiladas
Corn tortillas make this bean enchilada not only vegetarian but gluten free as well!
Servings 12 enchiladas
Calories 187
Ingredients
Bean & Rice Filling
- 1 Tbsp (15 mL) canola oil
- 1 onion, minced
- 4-5 cloves garlic, minced
- 1 red bell pepper, seeded & diced
- 1-2 Jalapeno peppers, finely diced (see notes)
- 1 can (12 oz/341 mL) corn, drained or kernels from 2 cobs
- 1 cup (250 mL) cooked white or brown rice
- 1 large or 2 small tomatoes, diced
- 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
- 2 tsp (10 mL) cumin
- 2 tsp (10 mL) chili powder
- 2 tsp (10 mL) oregano
- 1/2 tsp (2 mL) cinnamon
- hot sauce, to taste, if desired
Red Sauce (Fast Enchilada Sauce)
- 1 cup (250 mL) preferred jarred salsa
- 2 Tbsp (30 mL) tomato paste
Enchiladas
- 12 soft corn tortillas (see notes)
- 1/2 cup (125 mL) shredded cheese (Cheddar, Monterey Jack, Mozzarella)
- sour cream, chopped green onions, cilantro, as desired as desired
Instructions
- In a large skillet heat oil over medium.
- Add onions, garlic, peppers and sauté until soft and fragrant.Stir in corn, rice, tomato, beans and spices.
- Cook just until hot, remove from heat.
- Filling can be frozen up to 4 months in convenient 2 cup (500 mL) portions to use as required.
Red Sauce (Fast Enchilada Sauce)
- Place salsa and tomato paste in a blender or use an immersion blender and whir until smooth. Set aside.
- Alternatively, you can use 1 cup (250 mL) ready-to-serve enchilada sauce.
To Make Enchiladas
- Preheat oven to 400°F (200°C).
- Spoon 1/2 cup (125 mL) Bean & Rice filling onto a warmed corn tortilla and roll around filling.
- As you roll the enchiladas, place “snuggly” next to each other in an oven proof casserole or deep skillet, just large enough to hold the number of tortillas being filled.
- Pour red sauce over tortillas and cover with shredded cheese.Bake in preheated oven until cheese is bubbly, about 15 minutes.
- Serve with sour cream, and chopped green onion and cilantro if desired.
Notes
- This recipe makes 7 cups (1.75 L) of filling.
- When handling jalapeno peppers, wear latex or rubber gloves as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
- A 19 oz (540 mL) can of black beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Check out our website for more info on cooking up a batch of dry black beans
- Warm the corn tortillas for easier rolling. Place 4-6 tortillas between 2 damp paper towels, then place on a microwave safe plate. Microwave for 30-45 seconds or until heated through. Wrap in a cloth or tortilla keeper until ready to use.
Nutrition
Serving Size: 1enchilada | Calories: 187 | Total Fat: 4g | Saturated Fat: 1g | Carbohydrate: 32g | Fibre: 6g | Sugars: 4g | Protein: 7g | Cholesterol: 5mg | Sodium: 253mg | Potassium: 432mg | Iron: 2mg