layered vegetable enchiladas

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).

Ingredients
1 can corn (15 oz)
1 cup green pepper, chopped
1 cup red pepper, chopped
1/2 red onion, chopped
3-4 limes
bunch of cilantro, chopped
1 can black beans (15 oz)
1 can diced tomatoes (15 oz)
chili powder
salt & pepper
8 tortillas
3/4 cup cheddar cheese

Directions
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.

Enjoy!

 

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Comments

  1. They look delicious and so healthy.. love any Mexican inspired dishes!

  2. That looks delicious.
    My mouth is actually watering just looking at the photo.
    (Maybe it’s time for me to start cooking dinner?)

  3. Oh my that’s a beautiful looking dish…nothing I make ever looks that good! Bet it was tasty, too!

  4. Is it bad that I really want to make this but add the flank steak back in?

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