Recipe: Meatless Enchiladas

Hi friends!

I am so excited to start sharing a few recipes I have learned from one of my nutrition classes – we get to learn and cook healthy meals and so far they have all been delicious!

If you’re like me and don’t eat meat, or if you’d like just a bit of a healthier option for making enchiladas, keep reading 🙂 Of course, you may add or subtract any ingredient with your own preferences.

Serving Size: 8

You will need:

1 tablespoon of oil

3 onions (large, chopped)

2 cups black beans (cooked)

1 can kernel corn (7oz, drained and rinsed)

1 teaspoon of cumin

2 cups prepared salsa – as spicy or as mild as you prefer

8 corn tortillas

1/2 cup Monterey Jack cheese (shredded) or vegan cheese! 🙂

What to do:

  1. In a large skillet heat oil over medium-high heat, sauté onion and garlic for about 2-3 minutes
  2. Add beans, corn, cumin and 1/2 salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
  3. Spoon 1/3 cup filling onto each tortilla; roll up. – Warm tortilla prior otherwise they will break apart*
  4. Spoon 1/2 cup salsa into 11 x 7 x 2 inch baking dish. Arrange warm tortillas seam side down; top with remaining 1 cup sauce.
  5. Cover and bake in 350 degree oven for 15 to 20 minutes.
  6. Uncover, top with cheese. Bake 2 minutes longer or until cheese is melted.

Serve and enjoy!




This meal was found from the Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes




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