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.
Quick and Easy Enchiladas
Servings
4 Servings
Ingredients
- 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
Instructions
- 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 9×13 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.
Nutrition
Nutrition Facts
Quick and Easy Enchiladas
Amount per Serving
Calories
581
% Daily Value*
Fat
22.9
g
35
%
Cholesterol
59
mg
20
%
Sodium
1165
mg
51
%
Carbohydrates
71.3
g
24
%
Fiber
15.7
g
65
%
Sugar
8.6
g
10
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply