Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Ingredients: 1 large onion, chopped; 1 1/2 cups mushrooms, sliced; olive oil; 2 garlic cloves, crushed; 19 ounces can kidney beans; 1 cup canned corn, drained; 2 cups tomato sauce; 1/4 teaspoon red pepper flakes; 8 large flour tortillas; 1 cup low-fat cheddar cheese, grated; 1 chopped tomato; plain yogurt

12 ingredients

10 steps

Ingredients

1 large onion, chopped
1 1/2 cups mushrooms, sliced
olive oil
2 garlic cloves, crushed
19 ounces can kidney beans
1 cup canned corn, drained
2 cups tomato sauce
1/4 teaspoon red pepper flakes
8 large flour tortillas
1 cup low-fat cheddar cheese, grated
1 chopped tomato
plain yogurt

Directions

1

Preheat over to 350°F.
2

Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
3

Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
4

Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
5

Cover bottom of casserole dish with tomato sauce.
6

Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
7

Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
8

Cover with tin foil and bake for 25 minutes.
9

Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
10

Serve with plain yoghurt.