RECIPE – Bean Enchiladas + Veggies

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Baking pan with enchiladas.

Hello all,

Sorry for the delayed recipe but it’s here! I’m always on the lookout for vegetarian recipes, and to be honest they tend to be my easier recipes. This is an absolute fav of my husband and I. Easy to make and tastes delish. I love it because even though it uses refried beans, it’s still got the veggies so it’s not as heavy.

Enough talking, more food-ing!

Ingredients:
– 1 tablespoon olive oil
– 1 bell pepper, diced
– 1 onion, diced
– salt and pepper (optional)
– 2 cups spinach, roughly chopped (optional)
– 1 can refried beans (if you’re Muslim or vegetarian make sure you get the vegetarian variety because otherwise it usually has lard)
– 1 can red enchilada sauce
– 1 taco seasoning packet (low sodium if possible)
– 6 whole grain flour tortillas
– 1/4 up shredded cheese

Instructions:
1. Preheat oven to 350F and heat olive oil in a pan over medium heat
2. Add onions and peppers and cook until soft (10-15 minutes); season with salt and pepper if desired
3. While it’s cooking, pour the beans into a bowl and add a quarter of the enchilada sauce and a quarter of the seasoning packet; mix well
4. Lay out 6 tortillas and scoop beans onto each one, divide evenly (roughly 1 large tablespoon each)
5. Divide the onions and pepper evenly between each tortilla; if you’re adding spinach divide between tortillas evenly
6. Pour a quarter of the enchilada sauce into baking pan (a 9×13 fits 6 tortillas well); wrap each tortilla and place in pan
7. Pour remaining sauce over tortillas in pan, make sure to cover all the tortillas well (spread with a spoon)
8. Sprinkle cheese over tortillas
9. Wrap in foil and place in oven; bake for 20 minutes
Sahtain all,
-Dua

PS. Adapted from this recipe: http://sarahscucinabella.com/…/04/05/veggie-bean-enchiladas/

PPS. Photo is from original recipe creator, I just can’t get enchiladas to look presentable once plated (still delish though!)

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