Bean and Vegetable Enchilada Bake

Name: Bean and Vegetable Enchilada Bake
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 cans black beans; 2 bell peppers; 1 onion; 2 cloves garlic; 2 tablespoons olive oil; 2 cans enchilada sauce; 10 corn tortillas; 1 cup corn; 1 teaspoon cumin; Salt and black pepper; Cilantro

Corn tortillas rolled with black beans and sautéed peppers, baked in a spiced red sauce.

45 min · Comfortable · 380 cal · 14g protein · $1.60/serving · American

Vegan Comfort Food High-Protein

45minutes

5servings

380calories

14gprotein

$1.60per serving

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Ingredients (serves 5)

2 cans black beans
2 bell peppers
1 onion
2 cloves garlic
2 tablespoons olive oil
2 cans enchilada sauce
10 corn tortillas
1 cup corn
1 teaspoon cumin
Salt and black pepper
Cilantro

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Instructions

1
Preheat oven to 375°F.
2
Dice bell peppers and onion. Mince garlic.
3
Heat olive oil in a skillet over medium heat. Add peppers, onion, and garlic. Cook for 6 minutes.
4
Add drained black beans, corn, cumin, salt, and pepper. Cook for 5 minutes.
5
Warm tortillas. Fill each tortilla with bean mixture and roll tightly.
6
Pour half the enchilada sauce in a baking dish. Arrange rolled tortillas seam-side down. Pour remaining sauce over top.
7
Bake for 20 minutes until heated through. Garnish with cilantro.