Vegetable Bean Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 453.59 g crushed tomatoes
- 354.88 ml chopped fresh cilantro (divided)
- 177.44 ml heavy cream
- 1 large onion (chopped (divided)
- 29.58 ml olive oil
- 4 garlic cloves
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 453.59 g kidney beans, canned
- 1 zucchini (chopped)
- salt & pepper
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 1.23 ml red pepper
- 8 large tortillas
- 473.18 ml shredded monterey jack pepper cheese
- 2 small tomatoes (sliced)
- 236.59 ml guacamole
directions
- Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan. Bring to just under a boil; add 1/2 cup chopped onion. Continue cooking over low heat. Heat oil in another saucepan. Add remaining onions and garlic and saute until soft. Add peppers and saute for several more minutes.
- Combine beans and squash with vegetables. Continue to saute. Add 2 tablespoons cilantro, salt, pepper, onion powder, garlic powder, and red pepper. Preheat oven to 350F degrees. Cover the bottom of a large shallow pan with a thick layer of tomato-cream sauce. In a tortilla, put a tablespoon or so of tomato cream sauce and spread it around. Then add about 1/2 cup vegetable-bean mixture and some cheese. Fold top and bottom of tortilla in an inch or two. Bring the sides together carefully so the tortilla is compact and closed. Turn the enchilada over and place in the pan (seam side down). Repeat with each tortilla until they all fit snugly in the pan. Place one of two tomato slices over each enchilada and spoon tomato-cream sauce over each tortilla. Sprinkle with cilantro. Bake about 15-20 minutes.
- Top with ranch dressing.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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