Vegetable Enchiladas Recipe

Name: Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 medium onion, minced; 1 green pepper, chopped into 1/2-inch squares; 2 c. frozen corn, thawed; 1 can El Paso refried beans or mash 1 can chili hot beans or Mexican-style kidney beans; 1 tsp. cumin; 1 tsp. chili powder; 12 corn tortillas or 8 El Paso burritos; 2 c. (16 oz.) El Paso salsa; 1/3 c. shredded Cheddar cheese; 1/3 c. shredded Monterey Jack cheese; salt and pepper to taste

Servings: persons

2 Tbsp. vegetable oil
1 medium onion, minced
1 green pepper, chopped into 1/2-inch squares
2 c. frozen corn, thawed
1 can El Paso refried beans or mash 1 can chili hot beans or Mexican-style kidney beans
1 tsp. cumin
1 tsp. chili powder
12 corn tortillas or 8 El Paso burritos
2 c. (16 oz.) El Paso salsa
1/3 c. shredded Cheddar cheese
1/3 c. shredded Monterey Jack cheese
salt and pepper to taste

1
Preheat oven to 350u00b0.
2
Spray a 9 x 13-inch baking dish with vegetable cooking spray.
3
Heat the vegetable oil in a frying pan. Then saute the onion and green pepper until tender.
4
Add cilantro and corn; heat for 5 minutes.
5
Add the refried beans (or mashed kidney beans) to the mixture and stir.
6
Fill the tortillas (or burritos) with the mixture.
7
Roll out and fold each one at the ends.
8
Place them side-by-side in the baking dish.
9
Cover the tortillas/burritos with the salsa, then the 2 cheeses.
10
Bake until the sauce bubbles and the cheese melts (about 20 minutes).
11
Salt and pepper to taste.

736

kcal

Calories

Fat

107

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 12 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 medium onion, minced, 1 green pepper, chopped into 1/2-inch squares, 2 c. frozen corn, thawed, and more.

Yes, Vegetable 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.

Vegetable Enchiladas

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