Bean and Veggie Enchiladas

At first I wasn’t too excited about making this dish, but I finally found a meatless Mexican that is delicious!  Jay and I both couldn’t believe how much we loved it and even fought over the leftovers since I only made half of this recipe.  This one is a keeper in our house for sure!

Bean and Veggie Enchiladas

• 2 cans (15 ounces) red kidney beans, drained and rinsed
• 2 can (4 ounces) diced green chile peppers, drained
• 1 cup frozen whole kernel corn, thawed
• 1 onion, chopped
• 1 small yellow pepper chopped
• 2 teaspoon chili powder
• 1/2  teaspoon salt
• 1/2 teaspoon ground cumin
• 2  heaping Tbs. fresh cilantro, chopped (plus more for garnish if desired)
• 1 can (20 ounces or less) enchilada sauce, red or green, both are great with this
• 8-10 low fat/calorie flour tortillas (depending on how full you like your enchiladas)
• OPTIONAL: 2 cups shredded pepper-Jack cheese

Directions
Chop onion and pepper then sauté them on med-high heat with the frozen corn until just softened.  Add chili powder, salt, cumin, and cilantro.  Drain and rinse beans, then mash slightly with hands.  Add them  to the veggie mixture.
Pour about ¼ cup of the enchilada sauce on the bottom of a 13×9in baking dish, turning dish until the sauce coats the entire bottom.  Place desired amount of bean mixture in a line on one side of a tortilla shell then roll up.  Place rolled enchilada, seam side down, in the prepared baking dish.  Repeat until bean mixture is gone.  Top tortillas with remaining enchilada sauce, sprinkle with cheese and additional cilantro (if using)
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Bake at 375 degrees for about 20 minutes.  Enjoy with shredded lettuce, tomatoes, sour cream, and Mexican rice.

Kim’s hint:  If you would like to serve this dish with rice, a quick way to take plain rice to Mexican rice is to reserve about 3-4 Tbs of the enchilada  sauce and add it to 2 cups of plain rice with cilantro, some splashes of lime juice, and dashes of onion powder.