Recipe: Delicious Veggie Bean Enchiladas:

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Pour in the tomatoes and pulses and bring to the boil. Place a griddle pan over a high heat to get smoking hot. Halve and deseed the peppers, then add to the griddle with the corn. You can have Veggie Bean Enchiladas: using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veggie Bean Enchiladas:

Prepare of broccoli, cut into florets (2 cups).
You need of red bell pepper, sliced (1 cup).
Prepare of yellow bell pepper, sliced (1 cup).
You need of onion, sliced (1 cup).
You need of drizzle of olive oil.
It's of salt.
Prepare of -ounce can black beans, or butter beans rinsed and drained.
You need of shredded Cheese.
Prepare of –3 cups enchilada sauce 👉 (my homemade enchilada sauce link below) 👇.
Prepare of –12 corn tortillas.
You need of cilantro, and green chilli for serving.

Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. These black bean enchiladas are really simple to make. Roll up the tortilla and place in the casserole dish, seam-side down.

Veggie Bean Enchiladas: step by step

Preheat oven to 180°C. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray..
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and both bell peppers, stir, and reduce heat to medium-low. Cover the skillet. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges..
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste..
Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread 1/2 cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling..
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly. 7. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro & chilli Serve immediately..
✅NOTES: My homemade enchiladas sauce link below 👇 https://cookpad.com/uk/recipes/13398926-homemade-enchilada-sauce?invite_token=JUtUHKJnBXFcjNBeMWt4vhzV&shared_at=1597174056.

The veggie / bean / cheese combo is going straight into some corn tortillas, which are getting a nice generous covering of enchilada sauce. And the whole thing is getting tucked in with more V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Over the summer, I updated my roasted salsa verde recipe and after blending it into a creamier sauce, I realized I had the perfect enchilada sauce on my hands. These enchiladas verdes take a little time to make but are well worth it. Additionally, they can easily be made ahead of time.