Red & Green, Bean Enchiladas

Without the comma up there, we could’ve been in trouble. You’d think I was trying to feed you green bean enchiladas, and that’s even out of my realm of odd creations.

But as you can see, the colors were both strongly represented:

EnchiladaSauce 001

These weren’t planned, but rather created out of leftovers threatening to spoil and be wasted.

I don’t waste corn tortillas or homemade ‘enchilada’ sauces. That’s just wrong.

We also had half a can of {vegetarian} refried beans, and an avocado that was really demanding some attention. It was so ripe that the shell basically fell off. I wasn’t even aware that could happen, but I now know the easiest way to get the green goodness from the brown peel!

All of these things came together, and I had a tasty dinner.

Red & Green, Bean Enchiladas

Corn Tortillas (I used 3; only because that’s what fit in the mini-casserole dish)
3/4 – 1 c Refried Beans (I didn’t measure; we used a Vegetarian version)
1/4 c Roasted Red Pepper Strips

Topping:

1 avocado, mashed (fork-style, nothing fancy needed)
2 Tbsp Plain Greek Yogurt
Salt, Pepper, Cumin

Stir yogurt into mashed avocado, add seasonings.

Red ‘Enchilada’ Sauce:

1 c Muir Glen organic tomato sauce
1/2 c roasted pepper strips
1/4 c diced onion
Seasonings to taste: salt/pepper, garlic powder, cumin

Put everything in the food processor and pulse until smooth.

*****

Preheat the oven to 425*. Cover the bottom of your casserole dish with a layer of the Red sauce. Roll ~1/3 c of refried beans + ~2 tbsp roasted red pepper strips into the one corn tortilla. Top with creamy avocado & red sauce.

Repeat until you’ve used all your ingredients & your casserole dish is full! Again, I used one of our mini dishes, so I only fit 3 enchiladas in there. Two was enough for one serving.

Bake for 8-10 min, watching carefully to prevent burning the corn tortilla edges!

EnchiladaSauce 003EnchiladaSauce 008EnchiladaSauce 009
Let cool, grab your fork & then enjoy this gooey flavor-filled combo!

*****

The Nutrition facts!

Avocadoes are great source of heart-healthy fats.
      They are also provide Potassium, Folate & Vitamins C &  B-6.
The beans are a good source of protein & fiber.
The red sauce is full of vitamins A & C.

****

Have you ever made your own ‘enchilada’ sauce? I use that name loosely because I have a little research to do before I know what truly goes into an enchilada sauce. But as far as my taste buds were concerned, this name is appropriate!

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6 Comments

Filed under dinners, food, Nutrition, recipes

6 responses to “Red & Green, Bean Enchiladas

  1. I was going to say: what exactly IS enchilada sauce?? but then I saw your disclaimer at the bottom. 🙂

    Either way, looks good!

  2. these look amazing. can i put green chiles on? I love me some green chiles!

  3. i’m surprised theres no green chili verde/salsa on that!!

  4. ohh looks very tasty! I have been making a open faced sandwich which avocado, red pepper, spinach and an egg lately…so tasty! But this looks like even more fun

  5. This looks so yummy!!! Can’t wait to try it!

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