easiest way to make homemade Vegetable and black eye bean enchiladas

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable and black eye bean enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable and black eye bean enchiladas is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable and black eye bean enchiladas is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 420g can corn kernels, drained
  • 400g can black eye beans, drained, rinsed
  • 2 teaspoons ground cumin
  • Pinch of chilli powder
  • 400g can chopped tomatoes
  • 1/4 cup chopped fresh coriander, plus extra sprigs to serve
  • 12 flour tortillas
  • 450g jar mild salsa
  • 2 cups grated reduced-fat tasty cheese
  • 1 avocado, diced
  • 1 small red chilli, seeded, finely chopped
  • 1/3 cup light sour cream

Method

  • Step 1
    Heat oil in a large saucepan over medium heat. Add onion and red and green capsicum. Cook for 8 to 10 minutes or until softened. Add corn, beans, cumin and chilli powder. Stir to combine. Add tomatoes. Bring to a simmer. Simmer for 5 minutes or until mixture thickens. Remove from heat. Set aside for 5 minutes to cool. Stir in coriander. Season with salt and pepper.
  • Step 2
    Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 23cm x 45cm ovenproof dish.
  • Step 3
    Place 1 tortilla on a board. Spoon 1/3 cup mixture along the centre of tortilla. Roll up to enclose filling. Place in prepared dish, seam-side down. Repeat with remaining tortillas and filling. Spoon any leftover filling around tortillas in dish.
  • Step 4
    Pour salsa over tortillas and sprinkle evenly with cheese. Bake for 20 to 25 minutes or until heated through and cheese is melted and browned. Stand for 2 minutes.
  • Step 5
    Toss avocado and chopped chilli together in a bowl. Serve enchiladas with sour cream, avocado mixture and coriander sprigs.

So that’s going to wrap it up for this exceptional food Vegetable and black eye bean enchiladas recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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