Black Bean, Corn & Roasted Pepper Enchiladas with Ranchero Sauce

3 Min.
45 Min.
4-6
Ingredients
Ingredients for Filling
1
tablespoon vegetable oil
1 tablespoon vegetable oil
1
small diced onion
1 small diced onion
½
teaspoon minced garlic
½ teaspoon minced garlic
1
cup-diced roasted red peppers
1 cup-diced roasted red peppers
1
(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1
(15-ounce) can corn, drained and rinsed
1 (15-ounce) can corn, drained and rinsed
1
(14.5-ounce) can petite diced tomatoes, drained
1 (14.5-ounce) can petite diced tomatoes, drained
1
teaspoon Better Than Bouillon® Vegetarian No Chicken Base
1 teaspoon Better Than Bouillon® Vegetarian No Chicken Base
2
teaspoons chopped cilantro
2 teaspoons chopped cilantro
1
(8-ounce) package shredded cheddar cheese
1 (8-ounce) package shredded cheddar cheese
8
(6-inch) corn tortillas
8 (6-inch) corn tortillas
Ingredients for Sauce
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
cups water
1½ cups water
1
teaspoon ground cumin
1 teaspoon ground cumin
2
teaspoons Better Than Bouillon® Vegetarian No Chicken Base
2 teaspoons Better Than Bouillon® Vegetarian No Chicken Base
Directions
  1. Preheat oven to 350°F.
  2. Add the oil to a large sauté pan over medium high heat. Add the onions and cook for 3 minutes. Add the garlic, roasted peppers, black beans, corn, tomatoes and Vegetarian No Chicken Base. Let cook for 5 minutes. Add cilantro and cook for 2 minutes then set aside.
  3. Add tomato paste, water, cumin and Vegetarian No Chicken Base to a small saucepan. Stir to combine. Simmer for 8 minutes.
  4. Scoop 2 tablespoons of the filling into a corn tortilla with some cheddar cheese, roll it up and place into a 13-inch x 9-inch pan. Continue with remaining tortillas.
  5. Pour the sauce over the tortillas and sprinkle the remaining cheese. Cover the pan with aluminum foil and place directly into the oven and bake for 20 minutes.
  6. Carefully remove the foil and bake for 10 minutes more.
  7. Remove from the oven and let rest for 5 minutes before serving.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base

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