all recipes plus Uncategorized Recipe: Appetizing Veggie Bean Enchiladas:

Recipe: Appetizing Veggie Bean Enchiladas:

Veggie Bean Enchiladas:.

Veggie Bean Enchiladas: You can cook Veggie Bean Enchiladas: using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Veggie Bean Enchiladas:

  1. You need 1 head of broccoli, cut into florets (2 cups).
  2. You need 1 of red bell pepper, sliced (1 cup).
  3. Prepare 1 of yellow bell pepper, sliced (1 cup).
  4. It’s 1 of onion, sliced (1 cup).
  5. You need 1 of drizzle of olive oil.
  6. Prepare 1 pinch of salt.
  7. It’s 14 of -ounce can black beans, or butter beans rinsed and drained.
  8. You need 2 cups of shredded Cheese.
  9. Prepare 2 of –3 cups enchilada sauce 👉 (my homemade enchilada sauce link below) 👇.
  10. You need 10 of –12 corn tortillas.
  11. You need of cilantro, and green chilli for serving.

Veggie Bean Enchiladas: step by step

  1. Preheat oven to 180°C. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray..
  2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and both bell peppers, stir, and reduce heat to medium-low. Cover the skillet. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges..
  3. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste..
  4. Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread 1/2 cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling..
  5. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly. 7. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro & chilli Serve immediately..
  6. ✅NOTES: My homemade enchiladas sauce link below 👇

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