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Irresistible Veggie Enchiladas

  • 4servings

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Source: mexican.betterrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Corn Tortillas

  2. 1 pkg Frozen Corn

  3. 1 Onion , diced

  4. 1 Red Pepper , sliced

  5. 1 Yellow Pepper , sliced

  6. 1 can Black Beans

  7. Frozen Spinach , thawed and drained

  8. 1 Portobello Mushroom , sliced

  9. a Small Bunch of Cilantro Leaves , finely chopped

  10. 1 10-oz. can Enchilada Sauce

  11. 9 6" Corn Tortillas , halved

  12. 1 8 oz. pkg Mexican Blend Shredded Cheese ,

  13. 2 cups

  14. Salt

  15. Pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In extra-large skillet saute veggies in olive oil. Add frozen corn, spinach, beans, and enchilada sauce. Bring to boiling. Sprinkle salt and pepper.

  2. Halve the tortillas. Layer tortillas, cheese, and veggie mixture, repeat. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serves 4.

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