Bean Enchiladas with Fresh Tomato Salsa

Name: Bean Enchiladas with Fresh Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 907 grams pinto beans, drained; 1 teaspoon chili powder; 237 milliliters frozen whole-kernel corn, thawed; 8 6-inchs (6-inch) corn tortillas; 3 Tbsps chopped fresh cilantro; 3 garlic cloves, minced; 1 teaspoon ground cumin; 59 milliliters nonfat sour cream; 1 Tbsp olive oil; 237 milliliters chopped onion; 0 teaspoons pepper; 4 servings Fresh Tomato Salsa; 0 teaspoons salt; 118 milliliters canned vegetable broth

Need a gluten free and vegetarian main course? Bean Enchiladas with Fresh Tomato Salsa could be an excellent recipe to try. This recipe makes 4 servings with 407 calories, 16g of protein, and 7g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. A mixture of ground cumin, olive oil, whole-kernel corn, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and garlic; saut 3 minutes.

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Garlic

Onion

Add cumin and chili powder; saut 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates.

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Chili Powder

Beans

Cumin

Corn

Remove from heat; mash beans.

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Beans

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up.

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Tortilla

Roll

Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350 for 20 minutes or until thoroughly heated.

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Cooking Spray

Tomato

Salsa

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Baking Pan

Oven

Serve with sour cream.

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Sour Cream

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

907grams

pinto beans, drained 1teaspoon

chili powder 237milliliters

frozen whole-kernel corn, thawed 86-inchs

(6-inch) corn tortillas 3Tbsps

chopped fresh cilantro 3

garlic cloves, minced 1teaspoon

ground cumin 59milliliters

nonfat sour cream 1Tbsp

olive oil 237milliliters

chopped onion 0teaspoons

pepper 4servings

Fresh Tomato Salsa 0teaspoons

salt 118milliliters

canned vegetable broth

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.