I am sharing this very simple and easy Vegetarian Enchilada recipe today. It is my favorite go to recipe whenever I need to put something on the table really quick. I have taken the help of a lot of ready made pantry items to cut down on the prep time.
Ingredients: Multi-grain Tortillas - 6 nos, Bush's Black bean fiesta - one 21 oz can, vegetarian re-fried black beans - 1 can, shredded cheese - Kraft Mexican style four cheese 1 8 oz pack, chopped garlic 1 tsp, chopped jalapeno - 3, chopped green onions - 2 tsp.
Enchilada sauce: I simply pureed the leftover chunky tomato salsa - mild (24 oz) I had along with 2 seeded jalapenos. This recipe need about 2 cups of sauce so adjust accordingly.
Filling: Heat a saucepan and add 1 tsp crushed garlic and 3 tsp chopped jalapeno (adjust according to taste). Saute for 2 mins and then and add Bush's black bean fiesta and refried black beans and cook for 8-10 mins. At the end of the process the filling should be thick and not watery.
Assembly: Put some sauce at the bottom of a glass or any baking pan. Then take a tortilla and spread some sauce on it and then spoon about 3 tbsp filling in it and roll. Put it in the baking pan. Continue the process with all the other tortillas. Pour the remaining sauce over the enchiladas.
Baking: Preheat oven at 350 degrees Fahrenheit. Bake for 18-20 mins. Then put shredded cheese and chopped green onion (optional) on the tortillas and bake for 2-3 mins. Serve with guacamole or sour cream and as side of Mexican rice! Enjoy........
Tip: This recipe is really versatile and you could add shredded chicken or any other meat if you want in the filling and make it non-vegetarian.