About
Time to hit the flavor trail again. Saddle up! Saddle-Up Enchiladas layer tortillas with a hearty bean and pepper mixture with just the right amount of spice to taste like a trailblazer (see what we did there?). It's energetic, cheesy, and energizing, helping you hit the road when you're ready with a full belly and a warmed spirit. No horsing around on this one; Saddle-Up Enchiladas are just plain good.
Ingredients
- For the enchiladas:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 (8-ounce) can no-salt-added tomato sauce
- 3/4 cup reduced-sodium vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1/8 teaspoon ground cinnamon
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 3/4 cup green bell pepper, chopped
- 1 (4-ounce) can diced green chile peppers, undrained
- 1/2 cup onion, chopped
- 9 (6-inch) corn tortillas, cut into wedges
- 2 cups reduced-fat cheddar cheese, shredded
- Optional toppings:
- spring mix lettuce, to taste
- cherry tomatoes, to taste, halved
- ripe olives, to taste, pitted and sliced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 2-quart rectangular baking dish with cooking spray.
Step 3 -In a small saucepan melt the butter over medium heat.
Step 4 -Stir in the flour until smooth.
Step 5 -Stir in the tomato sauce, the broth, the chili powder, the cumin, the oregano, and the cinnamon.
Step 6 -Cook the sauce mixture, stirring, until thickened and bubbly, about 6 minutes.
Step 7 -In a medium bowl, combine the black beans, the pinto beans, the bell pepper, the green chile peppers, and the onion.
Step 8 -Spread 1/3 cup of the sauce in the prepared baking dish.
Step 9 -Top the sauce layer with 1/3 of the tortilla wedges, 1/3 of the bean mixture, 1/3 of the remaining sauce, and 2/3 cup of the cheese in that order.
Step 10 -Repeat the layers.
Step 11 -Top the enchiladas with the remaining tortilla wedges, the remaining bean mixture, and the remaining sauce.
Step 12 -Cover and bake for 35 minutes.
Step 13 -Sprinkle the enchiladas with the remaining cheese.
Step 14 -Bake uncovered until the cheese is melted, about 10 minutes.
Step 15 -Serve hot with the spring mix lettuce, the tomatoes, and the olives.
