Vegetable and Pinto Bean Enchiladas

Vegetable and Pinto Bean Enchiladas Recipe
Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield:

Serves: 6

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 678
Fat 26 g
Satfat 12 g
Protein 29 g
Carbohydrate 87 g
Fiber 10 g
Cholesterol 60 mg
Sodium 1723 mg

Ingredients

1 12-oz. bag frozen corn, defrosted (about 2 3/4 cups)
1 15-oz. can pinto beans, drained and rinsed
1 14.5-oz. can diced tomatoes, drained
1 medium zucchini, cut into 1/2-inch dice (about 2 cups)
1 4.5-oz. can chopped green chiles
2 cups shredded Cheddar
1 cup shredded Monterey Jack
Salt and pepper
12 8-inch flour tortillas
1 cup enchilada sauce

Preparation

1. Preheat oven to 400ºF. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.

2. In a bowl, combine corn, beans, tomatoes, zucchini, chilies, 1 cup Cheddar and 1/2 cup Monterey Jack. Season with salt and pepper.

3. Wrap 6 tortillas in damp paper towels; microwave on high for 30 seconds. Divide half of filling among tortillas, roll up tightly and arrange seam-side down in a baking dish. Repeat, using second baking dish.

4. Top each dish with 1/2 cup enchilada sauce. Sprinkle with remaining cheese. Place dishes on baking sheet. Bake, uncovered, until bubbly and browning on edges, about 30 minutes. Let cool for 5 minutes.

Note:

Make it ahead

TO FREEZE: Do not top with sauce or cheeses. Cover tightly with plastic wrap, then foil; freeze.

TO SERVE: Uncover, top with sauce and cheeses. Bake at 400°F for 1 hour. Cover for last 10 minutes.

September 2013
Also featured in: All You, January 2013;
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