Last week I was craving Mexican, but without all of the ground beef or flank steak. I knew I had to use some creative marketing to convince BJ to forgo the meat – I was hoping that if I said “vegetables” over and over, it might just work (the man loves veggies). I couldn’t have picked a more delicious dish to
con convince my husband to eat a vegetarian dinner; Layered Vegetable Enchiladas is the perfect weeknight dinner or dinner party pleaser.
It’s easy, and it looks beautiful (so much so that I wanted to photograph it more than I wanted to eat it).
1 can corn (15 oz)
1 cup green pepper, chopped
1 cup red pepper, chopped
1/2 red onion, chopped
bunch of cilantro, chopped
1 can black beans (15 oz)
1 can diced tomatoes (15 oz)
salt & pepper
3/4 cup cheddar cheese
Preheat oven to 400 degrees. In a large pot, combine corn, green/red peppers, red onion, juice from 2 limes, tomatoes, chili powder, salt & pepper, and cook until liquid is almost evaporated. Meanwhile, in a large bowl, mash black beans with cilantro, lime juice, chili powder, and salt & pepper. Arrange 4-6 large tortillas on a large baking sheet (spray with Olive Oil or Pam). Spread bean mixture evenly on each tortilla. Top each with 1/2 cup of vegetable mixture and cheese. Layer each tortilla on top of each other; top remaining tortilla with vegetable mixture and cheese. Bake until hot throughout, about 20 minutes. Transfer to plate; garnish with lime wedge, fresh cilantro, and serve.
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