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Easy Vegetarian Enchiladas

September 22, 2010 By Deanna Piercy Leave a Comment

Once again I failed to get a picture but it turned out so delicious that I have to share anyway.  The original recipe calls for cooking in a crockpot but I just put them in the oven.  You can see the original (slightly different) recipe here.

Ingredients:

1 can black beans, drained and rinsed
1 bag of frozen corn
1/2 chopped bell pepper
1/2 chopped onion
2 t. chili powder
1 t. cumin
1/2 t. sea salt
1/2 t. Creole seasoning
8 oz. package of cheese, shredded (I used sharp cheddar)
16 oz. jar of salsa/picante sauce
1 dozen corn tortillas

Mix first 8 ingredients in medium bowl.  Add about 1/3 of the shredded cheese and mix well.  Pour about 1/3 of the jar of salsa in a 9×13 baking dish and spread across bottom of pan.   Put about 1/3 cup of bean mixture in each tortilla, roll, and place in pan, seam side down.  Pour the rest of the salsa over the top.  The original recipe called for 2 jars of sauce which might be necessary in a crockpot but seemed like too much in a 9×13 in the oven.  However, 1 jar didn’t quite cover the enchiladas so I added about 1/3 cup of water to the jar, swished it around and poured that over as well.  Cover with foil and cook about 20 minutes at 400 degrees.  Remove foil, sprinkle the rest of the cheese on top, return to oven and cook a few more minutes until the cheese is melted and slightly browned.  I served it with a dollop of sour cream.  You could also add black olives.

David and Chris both raved about this.  I promise you, you could take this to a church potluck where everyone in attendance is a “meat and potatoes” type and every bite would be eaten.  No one would even register the fact that it’s vegetarian.  It is that flavorful.

There was still quite a bit of the bean/corn mixture left over so I added some lettuce, spinach leaves, a chopped tomato and about 1/4 cup of ranch dressing and served it alongside the enchiladas with some tortilla chips.  Oh, my goodness!  This would be also be an amazing main dish salad served over Fritos.

This recipe will be part of my regular repertoire.  If you like Mexican food, you really must try this one.

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Filed Under: Dee's Kitchen, Recipes

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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