Vegetable and Pinto Bean Enchiladas
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Ingredients
1 12-ounce bag frozen corn, defrosted (approximately 2 3/4 cups)
1 15 oz. canned pinto beans, dried and washed
1 14.5 oz. you can cut tomatoes into cubes, dry them
1 medium zucchini, cut into 1/2-inch cubes (about 2 cups)
1 4.5-ounce serving. you can chop green chili peppers
2 cups grated cheddar
1 cup grated Monterey jack
Salt and pepper
12 8-inch flour tortillas
1 cup enchilada sauce
To make
Preheat the oven to 400ºF. Lightly butter 2 8-inch square baking pans. Line a baking sheet with foil around the edges.In a bowl, combine corn, beans, tomatoes, zucchini, chili, 1 cup cheddar, and 1/2 cup Monterey Jack. Season with salt and pepper.Wrap 6 tortillas in wet paper towels; reheat in the microwave on high power for 30 seconds. Spread half of the filling over the tortillas, roll tightly and place seam side down in a baking dish. Repeat using the second baking dish.Drizzle each dish with 1/2 cup of enchilada sauce. Sprinkle with the remaining cheese. Place the dishes on a baking sheet. Bake uncovered until bubbles form and the edges are lightly browned, about 30 minutes. Allow to cool for 5 minutes.
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Author:Admin
Published: 11/20/2023 11:37 PM
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