Friday, March 1, 2013

Vegetarian 4 Bean Enchiladas

I'm baaaaaaaack. Whew, it's been a whirl wind of a month, and it doesn't look like it's going to ease up for another month or so...aye!
I recently had the opportunity to take a meal to a friend, her husband is a vegetarian so I was struggling a bit to come up with something that would be easy to transport and's harder than it sounds. I did some searching on pinterest and found this recipe. I made some alterations to make it vegetarian friendly, and it turned out great. I made two since we needed dinner too, haha.., my in-laws were visiting, and it's hubby and FIL approved!

I served it with a salad, and Zatarain's (love them) spanish rice. 


-10 Tortillas (Nicole and I both prefer Mission brand)
(all beans are 15 oz cans)
- 1 can red kidney beans rinsed and drained
- 1 can garbanzo beans rinsed and drained
- 1 can black beans - drained
- 1 can great northern beans rinsed and drained
- 1 can (10.75 oz) Campbell's Fiesta Nacho Cheese
- 1 can whole green chilies (you will get more flavor if you dice these bad boys up yourself, or go ahead and buy the diced ones)
- 1/3 cup chopped onions (optional)
- 1 can enchilada sauce (pick your flava)
- 1 1/2(+) cup shredded Mexican blend cheese (Am I the only one that doubles the amount of cheese called for...I hope not)


Preheat oven to 350 degrees.
Combine beans, soup, onions and chilies in bowl. Put a thin layer of the mixture on the bottom of a 13x9 inch casserole dish. (I used the foil kind for delivery) Spoon about 1/2 cup filling onto each tortilla. Roll tortillas up and put into pan.
Spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake for 30 minutes. Then take out and sprinkle with cheese. Put it back into the oven until cheese is melted... about 10 minutes. I like it when the edges of the tortillas are crunchy.

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