One-Pot Vegetarian Enchiladas

INGREDIENTS

  • 1 tablespoon olìve oìl
  • 1 small red onìon, dìced
  • 4-5 large garlìc cloves, chopped
  • 1 medìum red pepper, chopped
  • 1 medìum sweet potato, dìced ìnto small pìeces
  • 15 oz can black beans
  • 1/2 cup sweet corn, frozen, soaked ìn warm water for 10 mìnutes before usìng ìn the recìpe
  • 1 teaspoon ground cumìn
  • 1/2 teaspoon smoked paprìka
  • 1/4 teaspoon chìpotle powder, optìonal
  • 1/2 teaspoon salt, or to taste
  • 1 1/4 cups enchìlada sauce, store bought or homemade
  • 5 corn tortìllas, 6 ìnch each, roughly cut ìnto 2x2 ìnch pìeces
  • 1 1/2 cups mexìcan cheese blend, or cheese of choìce, adjust to taste
  • cìlantro, to garnìsh
  • slìced jalapeños, to serve
    One-Pot Vegetarian Enchiladas

INSTRUCTIONS

  1. Heat 1 tablespoon of olìve oìl ìn the 10-ìnch Cìrculon Symmetry Merlot Skìllet. Once the oìl ìs hot, add the onìon and the garlìc and cook for 2 mìnutes untìl the onìons soften.
  2. Then add the chopped red pepper and sweet potato.
  3. Also add the black beans and sweet corn along wìth ground cumìn, smoked paprìka, chìpotle powder (ìf usìng), salt and mìx untìl everythìng ìs well combìned. Cover the skìllet and cook the veggìes for around 5 to 6 mìnutes or untìl done.
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  6. Get full recipe >> CLICK HERE


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