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Return to browsing category: Ethnic Foods

Spicy Enchiladas by Beverly Walker serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

An excellent vegitarian option. You won't miss the meat!

Ingredients:

1 tbsp

vegetable oil

chopped onion

chopped green pepper

3 cloves

minced garlicq

1 tbsp

ground cumin

1 tbsp

chili powder

1 pinch

pepper flakes

1 can (19 oz)

kidney beans, drained and rinsed

1 cup

Salsa

Flour tortillas

1/2 cup

cheddar cheese, shredded

Directions:

In a skillet; heat oil over medium-high heat. add onion and green pepper, cook for 5 minutes or until softened, stirring once. Add garlic, cumin, chili powder, and pepper flakes. Cook, stirring, for 2 minutes. Add beans and mash coarsley. Stir in 1/2 cup salsa, cooking for 5 minutes, stirring often.

Spoon mixture evenly down the centre of each tortilla and roll up. Place, seam side down, in lightly greased 11 x 7 inch baking dish. Spoon remainder of salsa of top and sprinkle with cheese.

Cover with foil and bake at 350 for 10 minutes.

Categories:

Ethnic Foods
Main Dishes
Quick & Easy
Smart Budget Foods
Vegetarian/Vegan