Bean and Corn Enchiladas with Red Chile Sauce

Name: Bean and Corn Enchiladas with Red Chile Sauce
Yield: Makes 4-6 servings
Ingredients: Fresh cilantro, ½ cup (⅔ oz/20 g) finely chopped; Cheddar or jack cheese, 1½ cups (6 oz/185 g) shredded; Frozen corn kernels, 1 cup (6 oz/185 g), thawed; Kidney beans, 1 can (15½ oz/440 g), drained and rinsed; Corn tortillas (8 inches/20 cm in diameter), 12; Enchilada Sauce; Hulled pumpkin seeds (pepitas), ½ cup (2½ oz/75 g); Black beans, 1 can (15 oz/425 g), drained and rinsed

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Just a taste of this easy-to-prepare enchilada sauce, and you’ll never go back to the canned version. The filling, a mix of corn, beans, and jack cheese, is so satisfying, even devoted carnivores won’t miss the meat.

Ingredients

Enchilada Sauce
Corn tortillas (8 inches/20 cm in diameter), 12

Dinner
Autumn
Microwave
Vegetarian

Method

Preheat the oven to 375°F (190°C). Spray a 9-by-13-inch (23-by-30-cm) baking dish with cooking spray.
Follow the instructions on see recipe to make the enchilada sauce. Spoon ½ cup (4 fl oz/125 ml) of the sauce into t