Hello fellow foodies,
This week I’ve been craving enchiladas! Although it would be tens times easier to run to a restaurant at 39 weeks pregnant….I decided to make some.
My friend shared this delicious meatless recipe with me and I decided to give it a go. Maybe my measuring skills are way off but I would recommend using 12 tortillas and an 11×15 pan. The original recipe calls for 10 tortillas in a 9×13 so that’s what my pictures will reflect.
Anywho on to the recipe we go!
- 1tbs of cooking oil (I use olive or avocado)
- 1 small yellow onion, diced.
- 1 green bell pepper, diced
- 1 (15oz) can of black beans, drained and rinsed.
- 1 (15oz) can Great Northern beans, drained and rinsed.
- 1 (15oz) can refried beans
- 1 cup sour cream
- 2-3tbs of fresh or cilantro paste.
- 1 (4oz) can diced green chiles
- 1tsp cumin
- 1/2 tsp chili powder
- 12 flour tortillas
- 1 (28oz) can enchilada sauce
- 1-2 cups of cheese (personal preference)
Start by preheating your oven to 350. While the oven is preheating sauté the onions and peppers in the cooking oil until peppers are tender and onions translucent.
While the pepper mixture is sautéing take your baking dish and spread 1/2-3/4 cup of enchilada sauce on the bottom.
Next mix everything but the enchilada sauce in a large mixing bowl. Including the peppers and onions.
Heat tortillas for 10-12 seconds each in the microwave and than fill with 4-5 tablespoons of filling. (Closer to 1/4 cup)
Roll tortillas and lay them tightly together inside your baking dish.
Once you’ve filled all the tortillas spread the remaining enchilada sauce on top and sprinkle with desired amount of cheese.
As mentioned above, this time around I did 10 tortillas in a 9×13 baking dish but with what was leftover I could’ve easily done 12 tortillas in an 11×15 dish.
Bake at 350 for 20-25min or until cheese is bubbly!
Serve with salad, rice, or fruit and enjoy! They can get a little messy but they’re so good and creamy!