Vegetable and Pinto Bean Enchiladas Recipe

Name: Vegetable and Pinto Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces corn, thawed; 15 ounces pinto beans, rinsed and drained; 14 12 ounces diced tomatoes, drained; 1 zucchini, cut into half inch dice; 4 12 ounces green chilies, chopped; 2 cups cheddar cheese, shredded; 1 cup monterey jack cheese, shredded; salt; pepper; 12 inches flour tortillas; 1 cup enchilada sauce

Servings: persons

12 ounces corn, thawed
15 ounces pinto beans, rinsed and drained
14 12 ounces diced tomatoes, drained
1 zucchini, cut into half inch dice
4 12 ounces green chilies, chopped
2 cups cheddar cheese, shredded
1 cup monterey jack cheese, shredded
salt
pepper
12 inches flour tortillas
1 cup enchilada sauce

1
Preheat oven to 400.
2
Lightly oil two 8 inch square baking dishes.
3
(I did this in one large pan).
4
Line a rimmed baking sheet with foil.
5
(I skipped this step, one large pan and nothing spilled).
6
In a bowl, mix corn, beans, tomatoes, zucchini, chilies, 1 cup cheddar, and 1/2 cup Monterey Jack.
7
Season with salt and pepper.
8
Wrap 6 tortillas in damp paper towels and microwave on high for 30 seconds.
9
Divide half of filling among tortillas, roll up and arrange seam side down in a baking dish.
10
Repeat in second dish.
11
Top each with 1/2 cup of enchilada sauce and sprinkle with remaining cheeses.
12
Place on baking sheet.
13
Bake uncovered, until bubbly, about 30 minutes.
14
Let cool.

1708

kcal

Calories

Fat

284

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: 12 ounces corn, thawed, 15 ounces pinto beans, rinsed and drained, 14 12 ounces diced tomatoes, drained, 1 zucchini, cut into half inch dice, and more.

Yes, Vegetable and Pinto Bean Enchiladas falls under the Vegetarian 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.

Vegetable and Pinto Bean Enchiladas

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