Layered Vegetable Enchiladas

Serves 4

This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.

  • 2 cups frozen corn, thawed
  • 1 cup frozen bell pepper strips, thawed
  • 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish
  • 1 1/2 tablespoon salt-free chili powder, divided
  • 1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drainerd
  • 4 tablespoons chopped cilantro, divided
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 8 ounces frozen leafy greens, thawed
  • 8 corn tortillas
  • 3/4 cup shredded part-skim mozzarella cheese (optional)
You must be signed in to use shopping lists.

Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.

Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.

Nutritional Info: 
Per Serving:380 calories (50 from fat), 5g total fat, 2g saturated fat, 15mg cholesterol, 200mg sodium, 66g carbohydrate (14g dietary fiber, 8g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion