Vegetable-Packed Enchiladas
These Vegetable-Packed Enchiladas are a delicious and easy way to get your veggies in. They're made with corn tortillas, black beans, corn, diced tomatoes, tomato sauce, chili powder, ground cumin, salt, and black pepper. Simply combine all of the ingredients in a large bowl, spoon the filling down the center of each tortilla, roll up the tortillas, and place them in a baking dish. Pour the remaining tomato sauce over the enchiladas and bake for 20 minutes, or until heated through. Serve with your favorite toppings, such as sour cream, guacamole, or salsa.
The history of enchiladas is a long and winding one, dating back to the Aztecs. The word "enchilada" comes from the Nahuatl word "chīllapītzalli," which means "chili pepper filled." Enchiladas were originally made with corn tortillas filled with a variety of ingredients, including beans, meat, and vegetables. They were then topped with a chili pepper sauce. Over time, enchiladas have evolved into the dish we know today, which is typically made with corn tortillas filled with cheese, beans, or meat, and topped with a tomato sauce. Vegetable-Packed Enchiladas are a modern take on this classic dish. They're made with a variety of vegetables, including black beans, corn, and diced tomatoes, and they're topped with a flavorful tomato sauce. These enchiladas are a delicious and easy way to get your veggies in, and they're sure to be a hit with the whole family.
Vegetable-Packed Enchiladas Vegetable-Packed Enchiladas Vegetable-Packed Enchiladas Vegetable-Packed Enchiladas
Prep time: 15 | Cook time: 20 | Serves: 6
Ingredients
  • 12 corn tortillas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread 1/2 cup of the tomato sauce in the bottom of a 9x13 inch baking dish.
  3. In a large bowl, combine the remaining ingredients.
  4. Spoon about 1/2 cup of the filling down the center of each tortilla.
  5. Roll up the tortillas and place them seam side down in the baking dish.
  6. Pour the remaining tomato sauce over the enchiladas.
  7. Bake for 20 minutes, or until heated through.
  8. Serve with your favorite toppings, such as sour cream, guacamole, or salsa.
Why It Works
  • The combination of corn tortillas, black beans, corn, diced tomatoes, tomato sauce, chili powder, ground cumin, salt, and black pepper creates a delicious and flavorful filling.
  • The enchiladas are baked in a tomato sauce, which helps to keep them moist and flavorful.
  • The enchiladas can be topped with your favorite toppings, such as sour cream, guacamole, or salsa, to add even more flavor and texture.