Ingredients: |
Ingredients: Sauce:
2 tsp olive oil
1 c chopped onions
1 tsp minced garlic
1 can no salt added diced tomatoes (28 oz size)
1 5.5 oz can tomato paste
1 jalapeno pepper, seeded and finely chopped
1 tbsp red wine vinegar
1 tsp each ground cumin and chilli powder
1/2 tsp freshly ground pepper
2 tbsp minced cilantro
Enchiladas:
2 tsp olive oil
1 1/4 c chopped onions
1 c each diced carrots and diced green pepper
1 tbsp minced garlic
1 jalapeno pepper, seeded and finely chopped
1 tbsp chilli powder
2 tsp dried oregano
1 tsp ground cumin
1 can 19 oz black beans, drained and rinsed
1 1/2 c whole kernel corn
2 tbsp freshly squeezed lime juice
2 tbsp fresh cilantro, chopped
12 whole grain tortillas
1 c shredded cheddar cheese
3/4 c light sour cream
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Directions: |
Directions:Spray a 9 x 13 baking dish with oil and set aside.
To prepare sauce, heat oil in a large pot over medium heat. Add onions and garlic. Cook and stir until onions are softened, about 5 minutes. Add remaining sauce ingredients, except cilantro. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in cilantro. Taste and add a bit of salt if needed.
While sauce is simmering, prepare enchilada filling. Heat oil in a large pot over medium heat. Add onions, carrots, green pepper and garlic. Cook and stir until vegetables are softened, about 5 minutes. Add jalapeno pepper, chilli powder, oregano and cumin. Cook for 1 minute. Remove from heat. Stir in beans, corn, lime juice and cilantro. Mix well.
To assemble enchiladas, spread 3 heaping tbsp of filling down centre of one tortilla. Sprinkle with 1 heaping tbsp cheddar cheese. Fold tortillas to enclose filling and place seam side down in baking dish. Repeat with remaining tortillas, leaving you with about 1/2 c shredded cheese.
Pour prepared sauce evenly over enchiladas, making sure each one is coated. Cover with aluminium foil and bake at 350 for 25 minutes. Uncover, sprinkle with remaining cheese and return to oven, uncovered for 5 more minutes. Serve enchiladas with a dollop of sour cream on top. |
This recipe for Stuffed Tortillas is from