Layered Vegetable Enchiladas
Serves 4
This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won’t be disappointed if you happen to have leftovers on hand.
Ingredients
- 2 cups frozen corn, thawed
- 1 cup frozen bell pepper strips, thawed
- 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish
- 1½ tablespoon salt-free chili powder, divided
- 1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained
- 4 tablespoons chopped cilantro, divided
- 1 (15-ounce) can no-salt-added diced tomatoes
- 8 ounces frozen leafy greens, thawed
- 8 corn tortillas
- 1/2 avocado, diced (optional)
Method
Preheat oven to 400°F. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.
Arrange corn tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture. Top with remaining tortillas and vegetables and bake until hot throughout, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.
Optional: Top with diced avocado
Nutrition without diced avocado
- Calories 330
- Sat Fat 0.5 gm (3%)
- Sodium 40 mg
- Sodium Density .12
- Added Sugars 0
- Fiber 11 gm
- Calorie Density 342 cal/lb
Nutrition with diced avocado
- Calories 360
- Sat Fat 1 gm (4%)
- Sodium 40 mg
- Sodium Density .11
- Added Sugars 0
- Fiber 12 gm
- Calorie Density 360 cal/lb
Note: We've provided special diet and nutritional information for educational purposes. You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.