I don’t know about you, but every once in a while I love Mexican food and really need a fix. I like everything from the fanciest tapas restaurant to Taco Bell. When I’m going to a nice restaurant I love enchiladas. At Taco Bell, I want a Mexican pizza. This dish is a lovely combination of those two flavors but far healthier than most recipes.
With the veggies, lime juice, and cilantro, these enchiladas have a delicious fresh taste. The black beans smashed up make a wonderful – and much healthier – substitution to the more traditional refried beans. The mozzarella cheese is a surprisingly good addition as well.
Layered Vegetable Enchiladas
Adapted from Whole Foods
- 2 cups frozen corn, thawed
- 1 cup chopped bell pepper
- 3 tbsp lime juice (I used 2 limes)
- 1 1/2 tbsp salt-free chili powder
- 1 (15oz) can no-salt-added black beans, rinsed and drained
- 4 tbsp chopped cilantro (I used more because I’m a cilantro fanatic)
- 1 (15oz) can no-salt-added diced tomatoes
- 8oz frozen leafy greens, thawed (I used spinach)
- 8 whole wheat tortillas
- 1 (8oz) package shredded part-skim mozzarella cheese
- Preheat oven to 400ºF.
- In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.
- Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.
- Arrange four tortillas on a large parchment paper-lined baking sheet.
- Spread bean mixture evenly on tortillas.
- Top each with about 1/2 cup of the vegetable mixture and some cheese.
- Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes.
- Transfer to plates, garnish with remaining cilantro and lime wedges and serve.
This makes 4 individual servings.