Easy Cheesy Bean Enchiladas |
Easy Cheesy Bean Enchiladas
ingredients |
2 T. olive
oil
6 cloves of
garlic, finely diced
1 tsp. chili powder
1 tsp. chili powder
1/2 tsp.
ground turmeric
1 can of
vegetarian refried beans (or pinto beans, mashed or pureed)
1 can
organic red kidney beans, rinsed and drained
1 can
organic black beans, rinsed and drained
1/2 C. salsa
1/2 C.
plain Greek yogurt
2 C.
shredded cheddar cheese, divided in half
24 yellow
corn tortillas
1 (19
ounce) can enchilada sauce
1 (4 ounce)
can diced green chilies
In a large saucepan over
medium heat, add the oil and the garlic and cook for about 5 minutes, until
tender. Add in the chili powder and the turmeric and cook for
another minute. Stir in the refried beans (or mashed pinto beans) and heat
through. Add in the other two cans of
beans and the salsa and heat until warm.
Remove from heat and stir in the Greek yogurt and 1 cup of the cheddar
cheese. Place the corn tortillas, 12 at
a time, on a microwave safe plate, cover with a damp paper towel, and heat for
one minute. Using a spoon, scoop about
1/4 cup of the bean mixture into each of the tortillas, rolling them up and
placing them seam side down into a large, greased baking pan or casserole dish. Repeat using all of the tortillas. In a small bowl, mix together the enchilada
sauce and the green chilies and pour over the top of the rolled up
tortillas. Top with the remaining cup of
cheddar cheese. Cover with foil and bake
at 350F for 15 minutes. Remove the foil and bake for another 15 minutes.
sauteed garlic, chili, and turmeric |
beans added in |
yogurt and cheese added in |
assembly time |
ready to bake |
ready to eat!!! |
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