Layered Vegetable Enchiladas

Name: Layered Vegetable Enchiladas
Ingredients: 1 (15 1/4 ounce) can corn; 1 cup bell pepper, chopped; 3 tablespoons lime juice; 2 tablespoons chili powder; 1 (14 1/2 ounce) can diced tomatoes (no-salt-added tomatoes, preferably); 1 (15 ounce) can black beans, rinsed and drained; 8 corn tortillas; 34 cup part-skim mozzarella cheese, shredded

8 ingredients

8 steps

Ingredients

1 (15 1/4 ounce) can corn
1 cup bell pepper, chopped
3 tablespoons lime juice
2 tablespoons chili powder
1 (14 1/2 ounce) can diced tomatoes (no-salt-added tomatoes, preferably)
1 (15 ounce) can black beans, rinsed and drained
8 corn tortillas
34 cup part-skim mozzarella cheese, shredded

Directions

1

Preheat oven to 400 degrees F.
2

Mix the corn, green pepper, lime juice, 1 1/2 TBSP chili powder and tomatoes; cook over medium-high heat.
3

Simmer the mixture until liquid is almost evaporated, about 10 minutes or more.
4

In a bowl, mash the beans with 1/2 TBSP chili powder.
5

Lay four tortillas on a lightly sprayed baking pan.
6

Spread the bean mixture on the tortillas, then 1/2 cup of the vegetable mixture and a little cheese.
7

Add another tortilla, about 1/4 cup more of the veggies and any leftover cheese.
8

Bake for 15 minutes or until warmed through and browned to your liking.