Two-Bean Enchiladas Recipe

Name: Two-Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, finely chopped; 1 large green bell pepper, finely chopped; 1 clove garlic, minced; 1 Tbs. chili powder; 1 tsp. ground cumin; 1/4 cup low-sodium vegetable broth; 15-oz. can black beans; 15-oz. can kidney beans; 1 cup canned tomato sauce; 1 cup corn, fresh or frozen; 8 corn tortillas

Servings: persons

1 small onion, finely chopped
1 large green bell pepper, finely chopped
1 clove garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1/4 cup low-sodium vegetable broth
15-oz. can black beans
15-oz. can kidney beans
1 cup canned tomato sauce
1 cup corn, fresh or frozen
8 corn tortillas

1
Preheat oven to 450 F. Lightly coat a 9 x 13-inch baking dish with vegetable oil cooking spray.
2
In medium saucepan over medium-high heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth.
3
Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes.
4
Add beans with their liquid and tomato sauce.
5
Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes.
6
Stir in corn and simmer 2 minutes.
7
Set strainer over a bowl; strain mixture, reserving liquid.
8
Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.
9
Put 12 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish.
10
Drizzle filled tortillas with reserved bean-tomato juices.
11
Cover dish with foil and bake until heated through, about 15 minutes.
12
Serve hot.

1226

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, finely chopped, 1 large green bell pepper, finely chopped, 1 clove garlic, minced, 1 Tbs. chili powder, and more.

Yes, Two-Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Bean Enchiladas

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