🫔 Vegetarian enchiladas 🫔

Name: 🫔 Vegetarian enchiladas 🫔
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 10 flour tortillas; 1 1/2 cups red enchilada sauce; 1 can black beans (15oz); 1 green pepper (sliced thinly or diced); 1 cup carrots (diced); 1/2 cup corn kernels; 1 cup Mexican blend cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp chili powder; 1/2 tsp cumin powder; 1/4 tsp asafetida (hing)

Veggie K @VeggieK

I love enchiladas! They are so simple to make and they can be easily be adjusted to accommodate preferences.

I used red sauce here and I believe it pairs splendid with the black beans.

Notes:

As you will see, I only added cheese to half of my enchiladas to accommodate a loved one who is lactose intolerant but if you are not, use another 1 cup to cover the full surface.

#CA2025

I love enchiladas! They are so simple to make and they can be easily be adjusted to accommodate preferences.

I used red sauce here and I believe it pairs splendid with the black beans.

Notes:

As you will see, I only added cheese to half of my enchiladas to accommodate a loved one who is lactose intolerant but if you are not, use another 1 cup to cover the full surface.

#CA2025

Veggie K @VeggieK

I love enchiladas! They are so simple to make and they can be easily be adjusted to accommodate preferences.

I used red sauce here and I believe it pairs splendid with the black beans.

Notes:

As you will see, I only added cheese to half of my enchiladas to accommodate a loved one who is lactose intolerant but if you are not, use another 1 cup to cover the full surface.

#CA2025

I love enchiladas! They are so simple to make and they can be easily be adjusted to accommodate preferences.

I used red sauce here and I believe it pairs splendid with the black beans.

Notes:

As you will see, I only added cheese to half of my enchiladas to accommodate a loved one who is lactose intolerant but if you are not, use another 1 cup to cover the full surface.

Saved

Ingredients

30 minutes

5 servings

10flour tortillas
1 1/2 cupsred enchilada sauce
1 canblack beans (15oz)
1green pepper (sliced thinly or diced)
1 cupcarrots (diced)
1/2 cupcorn kernels
1 cupMexican blend cheese
1 tspsalt
1/2 tspblack pepper
1/2 tspchili powder
1/2 tspcumin powder
1/4 tspasafetida (hing)

Saved

Steps

30 minutes

1

Assemble all ingredients and preheat oven to 350°F.
2

Add 2 tbsp of oil or ghee to a pan over medium heat. After a couple of minutes, add carrots and cook for 2 minutes. Add peppers and cook for 5 minutes, covered and stirring occasionally.
3

Once carrots and peppers have soften, add strained black beans and corn. Add salt, pepper, chili powder, cumin and asafetida. Mix well and cook for 3 minutes, covered and mixing occasionally. Remove from heat and set aside.
4

Grab a flour tortilla and add 2 tbsp of bean and veggies filling. Optionally add a pinch of cheese before tightly rolling and placing on a 9x13 baking dish. Repeat until filling and tortillas are done.
5

Pour red sauce over enchiladas, making sure it covers all corners. Lastly, sprinkle remaining cheese on top of enchiladas and place in the preheated oven for 20 minutes.
6

Remove from heat and let it rest for 5 minutes before serving. Serve with a side of rice or salad.