Enchiladas are Mexico’s answer to Italian lasagna. Instead of layering pasta, veggies and sauce, we wrap everything in tortillas and then cover with sauce and cheese. The best part is that it is freezer friendly and reheats well, so make a double batch.
The most important part is the sauce, but don’t worry we made this in 5 minutes using a blender!!!
This is a saucy dish, if you want to go lighter on the sauce, save the rest for pasta or pizza. It can be frozen too.
- Cook Time
- Prep Time
- 1 (28-ounce) can whole peeled tomatoes
- 1 (8-ounce) jar roasted red peppers
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 small onion, chopped
- 3 cloves garlic
- 1 teaspoon kosher salt
- 1 ½ cups corn, fresh or frozen
- 1 (15-ounce) can black beans, drained and rinsed
- 12 small (6-inch) whole wheat or corn tortilla tortillas
- 2 cups shredded cheddar cheese
- Garnish: fresh cilantro
Preheat the oven to 350°F. Lightly grease a 9- x 13-inch baking pan.
- Prepare sauce in blender by blending tomatoes, peppers, chili powder, onion, garlic, chili pepper and salt until smooth. Pour 1 cup sauce in the bottom of the pan.
- Place large tablespoons of corn, then black beans, then sauce, then cheese into the center of a tortilla. Roll up and place seam-side down in a 9x13 baking dish. Repeat until all tortillas are filled.
- Top with remaining sauce and sprinkle with remaining cheese. Bake, uncovered, for 20 minutes or until the sauce is bubbly and the cheese is melted. Cool slightly before cutting and serving.
- Serving Size: 3 tortillas
- Calories: 581
- Carbohydrate Content: 71.3 g
- Cholesterol Content: 59 mg
- Fat Content: 22.9 g
- Fiber Content: 15.7 g
- Protein Content: 28 g
- Sodium Content: 1165 mg
- Sugar Content: 8.6 g