“This is a good recipe when you have lots of leftover veggies in the fridge. Putting the
enchiladas in the pan is a little bit tricky, but if you just turn the tortillas so the opening is
on the bottom, they’ll stay together.” –Liv
13 X 9 inch baking dish
Spatulatta Enchilada BakePrint Recipe
- 2 stalks celery, chopped
- Frozen corn
- Red or yellow peppers, chopped
- 1 cup onion, chopped
- 1 - 14oz. can black beans, rinsed and drained
- 1 - 6 oz. can green chilies, chopped
- Black olives, sliced
- 1 - 14oz. can enchilada sauce
- 2 cups shredded cheddar
- Sour cream
- 1 dozen 8-inch corn tortillas
Preheat the oven to 350 F.
Mix the beans, peppers, onions, celery, corn, olives and chilies together in a bowl.
Take a corn tortilla and place a couple of generous spoonfuls of the veggie mixture in its center.
Roll the tortilla into a tube and place it in the baking dish, seam side down.
Continue rolling the enchiladas and placing them in the pan, one right next to the other.
When you’ve finished rolling them, pour the sauce over the top of the enchiladas.
Sprinkle the shredded cheese all over the enchiladas and place in the oven.
Leave in the oven until heated through, 25-30 minutes.