Bean and Corn Enchiladas with Red Chile Sauce from Weeknight Vegetarian: Simple, Healthy Meals for E
Just a taste of this easy-to-prepare enchilada sauce, and you’ll never go back to the canned version. The filling, a mix of corn, beans, and jack cheese, is so satisfying, even devoted carnivores...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Saucepan
- Skillet
- Spoon
- Chef's knife
- Cutting board
Ingredients
- Hulled pumpkin seeds (pepitas), ½ cup (2½ oz/75 g)
- Cheddar or jack cheese, 1½ cups (6 oz/185 g) shredded
- Fresh cilantro, ½ cup (⅔ oz/20 g) finely chopped
- Frozen corn kernels, 1 cup (6 oz/185 g), thawed
- Black beans, 1 can (15 oz/425 g), drained and rinsed
- Kidney beans, 1 can (15½ oz/440 g), drained and rinsed
- Corn tortillas (8 inches/20 cm in diameter), 12
- Enchilada Sauce
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