Vegetarian Bean and Cheese Enchiladas
By: Robert
Published: Wednesday, February 24, 2010 - 3:00pm

Ingredients




1 medium size can (398 ml or 13-½ oz) tomato sauce
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!)
1 can re-fried black beans
2 cups shredded Monterrey jack cheese
6 large (9-inch) whole grain tortillas
2 green onions, finely chopped

Preparation

1 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

About


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.