Black bean and veggie enchiladas
19
- Prep Time25 min
- Total Time25 min
- Makes4 to 6 servings
Photo: Erik Putz
De-stress your weeknights by stocking the freezer with this easy make-ahead Mexican favourite, which can be reheated in a pinch.
Ingredients
540-mL can no-salt added black beans, drained and rinsed
2 cups shredded cheddar cheese, divided
1 cup frozen corn
1 red bell pepper, diced
1 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
10 small whole-wheat tortillas
283g can red enchilada sauce
To serve
sour cream
sliced pickled jalapeno peppers
2 green onions, sliced
Instructions
Line a 9 x 13-in. baking dish with 2 sheets of heavy-duty foil, leaving overhang on all sides. Spray bottom, sides and overhang with cooking spray and set aside.
Combine beans, 1 cup of the cheese, corn, pepper, chili powder, coriander, cumin, garlic powder and salt.
Lay tortillas out on work surface, then divide filling equally among tortillas, placing a line down the centre of each one. Roll each tortilla around the filling and place, seam-side down, in prepared pan.
Wrap tightly with overhanging foil. Pack remaining 1 cup cheese in a resealable zip-top bag and place on top. Freeze until firm, at least 2 hours. Remove foil packet from pan, and wrap tightly with plastic wrap, including cheese. Label and date, then return packet to freezer for up to 3 months.
To bake from frozen: Position rack in bottom third of oven, then preheat to 375F. Remove plastic wrap and cheese. Place foil packet back in 9 x 13-in. pan. Bake for 45 min, then unwrap so top is uncovered. Top with enchilada sauce and cheese. Continue baking until cheese is bubbly and golden at edges and insides are hot, 10 to 15 min. Top with sour cream, jalapeños and green onions, and serve with a green salad.
Nutrition (per serving)
Calories 512, Protein 24g, Carbohydrates 56g, Fat 21g, Fibre 9g, Sodium 1198mg.
Kitchen Tip
Not sure where to find enchilada sauce? Check out the Mexican food aisle at your local grocery store, or sub in taco sauce.
Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.
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