Vegetable Enchiladas
Ingredients
- ½ cup chopped green pepper
- ½ cup of chopped scallions
- 1/3 cup of water
- 1 15 ounce can of black beans
- 1 15 ounce can of kidney beans
- 1 cup chopped celery
- 1 chopped carrot
- 1 small can of diced green chilies
- 2 cloves of garlic, minced
- 2 teaspoons ground cumin
- ½ teaspoon dill
- ½ teaspoon honey
- 1 cup frozen corn kernels
- 16 corn tortillas
- Enchilada sauce
- Cilantro for garnish
Instructions
- Preheat the oven to 375 degrees. Saute the green pepper and scallion in the water until softened, about 5 minutes. Mix the beans and all the ingredients except the tortillas, enchilada sauce and cilantro. Mix well and heat for 5 minutes. Steam the tortillas for 1 minute. Dip the tortillas in the enchilada sauce before filling them with the bean and veggie mixture. Roll them up and place them on a baking dish seam side down. Bake for 20 minutes or until bubbly. Remove from the oven and pour the remaining sauce over them and top with your favorite cheese (optional), if you like. Garnish with chopped cilantro.
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Dr. Kasia Kines, DCN MS MA CN CNS
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