Illustration depicting a plethora of fresh cooking ingredients

Vegetarian Enchiladas

Prep time: 15 mins |Cook time: 35 mins |Total time: 50 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Vegetarian Enchiladas

Prep time: 15 mins |Cook time: 35 mins |Total time: 50 mins |Serves: 4 |

Vegetarian Enchiladas

INGREDIENTS

  • 1 jar of Cook's Pantry Mild Red Enchilada Sauce
  • 1 cup fresh or frozen corn
  • ¾ cup roasted red pepper - cut into 1 inch strips
  • 1 can black beans - drained and rinsed (14.5 ounce)
  • 4 cups swiss chard - cut into 1 inch pieces
  • 2 garlic cloves - chopped
  • 2 cups jack cheese - shredded
  • 8 corn tortillas
  • Olive oil

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In medium saute pan over medium heat saute chard, garlic and a pinch of salt for 2-3 minutes until just wilted, add corn and roasted pepper and saute 2 minutes more. Set aside in bowl.
  3. In same pan lightly fry tortillas until just soft 1-2 minutes per side.
  4. Put black beans in small bowl and add ¼ cup enchilada sauce and stir together.
  5. In oven proof baking dish (8 x 8) pour ½ cup enchilada sauce and place tortillas in sauce and coat each side.
  6. Put 1-2 tablespoons black beans with same amount of vegetable mixture and cheese roll over to enclose and continue with the remaining tortillas.
  7. Pour the remaining sauce over rolled enchiladas and top with remaining cheese. Cover with a piece of parchment followed by foil.
  8. Bake for 20 minutes, remove parchment and foil and bake for another 10 minutes until cheese is melted. Serve immediately.

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