SERVES 6
These vegetable enchiladas are full of authentic Mexican flavor and tender black beans. Use the Enchilada Sauce recipe from Chapter 10 to make this dish completely homemade.
½ TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 CLOVE GARLIC, MINCED
1 YELLOW ONION, CHOPPED
1 GREEN BELL PEPPER, SEEDED AND CHOPPED
1 RED BELL PEPPER, SEEDED AND CHOPPED
1 (15-OUNCE) CAN BLACK BEANS, RINSED AND DRAINED
½ CUP THAWED FROZEN CORN
2 TABLESPOONS TACO SEASONING
6 LARGE WHOLE WHEAT TORTILLAS, WARMED
½ CUP ENCHILADA SAUCE
1. Heat the oil in a heavy skillet over medium heat. Add the garlic and cook for 1 minute.
2. Stir in the onion and bell peppers. Cook, stirring, for 5 to 7 minutes.
3. Stir in the black beans, corn, and taco seasoning.
4. Cook the mixture for 2 to 3 minutes, until heated through.
5. Spoon about ½ cup of the black bean vegetable mixture down the center of each whole wheat tortilla.
6. Roll the tortillas up around the filling and place in a greased baking dish.
7. After placing all the tortillas in the dish, top with enchilada sauce.
8. Bake the enchiladas for 25 to 30 minutes, until hot and bubbling.