Vegetarian Bean and Cheese Enchiladas

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1/2 cup frozen corn
1 small green bell pepper, diced small
1 teaspoon ground cumin
1 tablespoon chili powder (or to taste)
5 – 10 drops of green Tabasco sauce (or red, but use less!)
2 green onions, finely chopped


In a medium saucepan, add 1/2 of the tomato sauce, corn, green pepper and seasonings. Cover and simmer over low heat until the vegetables are soft. Meanwhile, oil a shallow 9″ x 12″ baking dish with non-stick cooking spray and spread a thin coating of tomato sauce on the bottom (saving the rest for later). Preheat oven to 350 F. Add some water if it gets too dry. Blend in re-fried beans until mixture is smooth. Heat individual tortillas in a microwave oven until they can be folded without breaking (my large, whole grain ones took 25 seconds each). Spoon about 1/4 cup of bean mixture onto tortilla. Reserve 1/2 of the cheese for later and sprinkle 1/6 of wha




This Mexican style baked casserole is simple and easy enough so you can whip it up quickly if you are in a hurry. It may also be fancied up for more formal dining when you want to serve something a bit more elaborate.

I cooked this dish using whole grain tortillas, and I liked the hearty, earthy flavor they added. However, you could use whole wheat, white flour or corn tortillas if you like.




Wednesday, February 24, 2010 - 3:00pm


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