February 1, 2011

Weeknight Veggie Enchiladas



This is the easiest recipe and perfect for a weeknight when things are busy and time for dinner is extra valuable! Adjust the ratios as needed depending on what sort of crowd you're serving. (Note: I love making my own enchilada sauce, but for these weeknight recipes I go for the can - it's so much faster!)

Green Veggie Enchiladas

Filling:
Black Beans
Corn
Red Bell Pepper
Red Onion
Spinach
A few sprinkles of red pepper flakes

Sauce:
A can! We love green sauce, so I just go for whatever is at the store.

Flour or corn tortillas

Pepper Jack Cheese, grated

Directions:

Preheat oven to 375 degrees. Prepare dish - I pour a bit of sauce into the bottom to prevent the enchiladas from sticking and to keep them from drying out.
Saute vegetables in a splash of olive oil. Once softened, fill each tortilla with a few spoonfuls of filling and a bit of cheese. Line filled tortillas in prepared dish. Pour remaining sauce over enchiladas and sprinkle with shredded cheese. (See photos above.)

Bake for approx 25 minutes or until bubbling and the cheese is golden. Serve with sour cream, chopped cilantro, and a squeeze of lime. Enjoy!

No comments:

Post a Comment

roy joy. All rights reserved.
Blog design by labinastudio.