Black Bean Enchiladas

Name: Black Bean Enchiladas
Ingredients: 1 tablespoon extra virgin olive oil; 1 yellow onion, diced; 2 teaspoons garlic, minced; 2 bell peppers, diced; 30 ounces cooked black beans, rinsed; 15 ounces tomatoes, diced drained; 1 12 cups corn; 2 small zucchini, shredded; 1 small carrot, shredded; 12 teaspoon garlic powder; 12 teaspoon cumin; 1 teaspoon oregano; 12 teaspoon cayenne powder; 12 teaspoon white pepper; 30 ounces tomato sauce; 1 teaspoon chili powder; 12 teaspoon cumin

17 ingredients

10 steps

Ingredients

1 tablespoon extra virgin olive oil
1 yellow onion, diced
2 teaspoons garlic, minced
2 bell peppers, diced
30 ounces cooked black beans, rinsed
15 ounces tomatoes, diced drained
1 12 cups corn
2 small zucchini, shredded
1 small carrot, shredded
12 teaspoon garlic powder
12 teaspoon cumin
1 teaspoon oregano
12 teaspoon cayenne powder
12 teaspoon white pepper
30 ounces tomato sauce
1 teaspoon chili powder
12 teaspoon cumin

Directions

1

In a large skillet saute the onion, garlic and peppers in the olive oil.
2

Add to the skillet and heat through the black beans, tomatoes, corn, zucchini and carrot.
3

Season with the garlic powder, cumin, oregano, cayenne powder, and white pepper.
4

In a bowl, whisk to a thin liquid the tomato sauce, chili powder, and cumin.
5

Spray a long rectangular pan with nonstick spray.
6

Spread about 5 tablespoons of filling and a sprinkle of jack cheese into a tortilla.
7

Roll it up.
8

To make the sauce, mix the tomato sauce with chili powder and cumin.
9

Pour the sauce over enchiladas and top with more jack cheese.
10

Bake at 350 degrees for 15 minutes until the cheese is melted and bubbly.