Wholewheat Bean and Sweet Pepper Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium, ripe tomatoes, quartered2 tbsp orange juiceSalt and fresh ground black pepper to taste1 tbsp olive oil1 medium onion (thinly sliced)1 green bell pepper (thinly sliced)1 red bell pepper (thinly sliced)1 tsp fresh ground cumin seed1/2 tsp chili powder1/2 tsp cayenne pepper2 cups of low-fat refried beans4 wholewheat tortillasVegan Ricotta Cheese to top
Makes 4 large servings
Place the tomatoes and orange juice in a good processor and pulse until smooth. Season with a dash of salt and a dash of fresh ground black pepper and then set this mixture aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, the bell peppers, the fresh ground cumin, the chili powder, and the cayenne pepper and cook for 3 - 4 minutes to blend the flavours.
Mix in half of the tomato puree and then remove from the heat.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper. Lay the wholewheat tortillas flat on a work surface.
Spread an equal amount of refried beans down the centre of each tortilla.
Divide and top the beans with the onion/bell peppermixture and half the Vegan Ricotta Cheese.
Roll each tortilla into a cylinder and place on the baking sheet, paceing each enchilada about 2" apart.
Spoon the remaining tomato puree over the enchiladas.
Sprinkle with the remaining Vegan Ricotta Cheese.
Bake 25 - 30 minutes, or until heated through and cheese is golden.
Note. 1 (14 oz) can of tomato sauce could replace the fresh tomato puree in this recipe if you are short of time!
Number of Servings: 4
Recipe submitted by SparkPeople user THEOTHERHALF.
Place the tomatoes and orange juice in a good processor and pulse until smooth. Season with a dash of salt and a dash of fresh ground black pepper and then set this mixture aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, the bell peppers, the fresh ground cumin, the chili powder, and the cayenne pepper and cook for 3 - 4 minutes to blend the flavours.
Mix in half of the tomato puree and then remove from the heat.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper. Lay the wholewheat tortillas flat on a work surface.
Spread an equal amount of refried beans down the centre of each tortilla.
Divide and top the beans with the onion/bell peppermixture and half the Vegan Ricotta Cheese.
Roll each tortilla into a cylinder and place on the baking sheet, paceing each enchilada about 2" apart.
Spoon the remaining tomato puree over the enchiladas.
Sprinkle with the remaining Vegan Ricotta Cheese.
Bake 25 - 30 minutes, or until heated through and cheese is golden.
Note. 1 (14 oz) can of tomato sauce could replace the fresh tomato puree in this recipe if you are short of time!
Number of Servings: 4
Recipe submitted by SparkPeople user THEOTHERHALF.
Nutritional Info Amount Per Serving
- Calories: 355.1
- Total Fat: 9.0 g
- Cholesterol: 10.1 mg
- Sodium: 837.5 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 14.5 g
- Protein: 13.7 g
Member Reviews
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--NIKKI--
I didn't use any cheese, and I didn't miss it. I added mushrooms, substituted a can of no salt added diced tomatoes (that I didn't puree), and only used about 1.5 cups of beans, and it came out great. I really like the spice, not too hot and very flavorful, and will definitely make again. - 4/6/10