Monday, December 31, 2012

White Bean and Tomato Enchiladas

Meatless Monday comes again! This recipe is a nice blend of beans, cheese, and tomatoes! I made my own enchilada sauce and the husband and son loved it.


10 Whole Wheat Tortilla Shells
4 oz dry White (Navy) Beans (or 1 can drained)*
4 oz dry Chickpeas (or 1 can drained)*
1 cup Cherry Tomatoes (or Roma)
1/4 cup chopped Onion
2 cloves Garlic, minced
1/4 tsp Cumin
1/2 tsp Chili Powder
1/4 tsp Salt
1/4 ground Black Pepper

*If using dry beans, soak overnight before using
1 cup Milk (2% or whole)
1 cup shredded Cheddar Cheese
1/2 cup Salsa of your choice

Optional Toppings:
Sour Cream


1. Saute onion and garlic in olive oil for 2-3 minutes, or until caramelized
2. Add beans, tomatoes and spices - cook over medium heat for 10 minutes
3. Spoon bean mixture into tortilla shells
4. Roll and place in glass baking dish
5. Top with enchilada sauce and shredded cheese
6. Bake at 350 F for 30 minutes
7. Enjoy!

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