Bean and Vegetable Enchiladas
By: Adele of Vegie Head (www.vegiehead.com)
Perhaps the best part about this Bean and Vegetable Enchiladas recipe from Adele of Vegie Head (www.vegiehead.com) is that it bakes up in only 10 minutes. For a quick and easy enchilada recipe that is loaded with taste and nutrition, make this dish as soon as possible.
Notes
This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)
For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page
Serves2
Cooking MethodCasserole
Ingredients
- 1 onion, diced
- 1 zucchini, diced
- 1 celery rib, diced
- 1 can red kidney beans, drained and rinsed
- 1 can crushed tomatoes
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- 1 teaspoon paprika
- 1/4 cup cilantro
- 4 whole grain tortillas
- 1 cup salsa
- Tofutti Better than Sour Cream
Instructions
- Saute the onions, celery and zucchini until soft. Add the cinnamon, cumin, chilli and paprika, and stir until fragrant.
- Add tomatoes and kidney beans. Cook for five minutes until heated. Add cilantro and take off heat.
- Spread one half of the tortilla with the Tofutti sour cream substitute. Top with the bean mixture and roll up. Do this with the rest of the tortillas.
- Place the enchiladas in an oven proof dish and top with the salsa. Cook at 180 degrees C (about 350 degrees F) for 8 to 10 minutes until a little bit crispy!