Veggie Enchiladas Recipe
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 This recipe for Veggie Enchiladas, by Christine Morello, is from La Famiglia Campano,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Christine Morello
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 Red Peppers
1 Large Vidalia Onion
1 15.5 oz. can Black Beans
1Package Soft Tortillas
1 1/2 Cans Enchilada Sauce (I use mild)
1 Bag Mexican Blend Shredded Cheese
2-3 TBSP Olive Oil
2-3 Cloves Minced Garlic
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Directions: |
Directions:Preheat oven to 350. Wash and julienne peppers and onion. In skilltet, heat oil and garlic over med/high heat. Add onions and peppers and cook until crisp tender (about 7-8 minutes). Add olive oil if the vegetables are sticking to the bottom of the pan. Put pepper mixture in bowl and add can of black beans. Pour one whole can of the enchilda sauce on the bottom of a 13X9 inch pyrex dish. Scoop bean mixture to center of tortillas and sprinkle with cheese before rolling them up. Place rolled enchilads fold side down in pan and pour half of the remaining can of sauce over the top. Sprinkle top with cheese and cover with tin foil. Bake for 25 minutes without foil. Remove foil and cook for about 15 minutes to brown tops. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:50 minutes |
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