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Black bean veggie enchiladas Recipe

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This recipe for Black bean veggie enchiladas is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, chopped
1 small green pepper, chopped [I use red pepper]
1 cup sliced fresh mushrooms
2 teaspoons olive oil
2 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chiles
2 tablespoons taco seasoning
1 teaspoon dried cilantro flakes [I use parsley as I do not like cilantro]
6 whole tortillas (8 inches), warmed
1 cup enchilada sauce
1 cup shredded Mexican cheese blend
Optional: Minced fresh cilantro and chopped tomatoes

Directions:
Directions:
1. In a large skillet, sauté the onion, green/red pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chiles, taco seasoning and cilantro; cook until heated through, 2-3 minutes.

2. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce and cheese.

3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Garnish servings with cilantro and tomatoes if desired.

 

 

 

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