Baked EnchiladasSubmitted by: CPEANUT
8 – 6-inch corn tortillas
1 medium white onion, chopped
1 small red potato, cooked and diced
1 large bell pepper, chopped
2 cloves garlic, minced
2 cups black beans or refried beans
1 medium tomato, diced
2 Tbsp. chopped cilantro
Salt and pepper to taste
Adobo to taste
1 tsp. red pepper flakes (or more to taste)
10 oz. enchilada sauce
1 cup low-fat shredded pepper jack cheese
2. Spray a sauté pan with cooking spray and heat over medium heat. Saute the onions until soft. Add the garlicand bell pepper and cook for 2 more minutes. Add the potatoes, beans, cilantro, tomato, and 2 Tbsp. of the enchilada sauce. Stir to incorporate. Remove from heat.
3. Lightly grease a 9x13 baking dish. Place 3-4 Tbsp of bean filling in each tortilla. Roll up and place seam side down in the dish. Repeat. Pour the enchilada sauce over the enchiladas, and sprinkle with cheese. Bake for 20-25 minutes or until the cheese is melted and slightly browned.
Number of Servings: 5
Recipe submitted by SparkPeople user CPEANUT.