Black Bean, Corn and Roasted Pepper Enchiladas with Ranchero Sauce
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet
|1 Tbsp||vegetable oil|
|1||small diced onion|
|½ tsp||minced garlic|
|1 cup||diced roasted red peppers|
|1 can||(15-ounce) black beans, drained and rinsed|
|1 can||(15-ounce) corn, drained and rinsed|
|1 can||(14.5-ounce) petite diced tomatoes, drained|
|1 tsp||Better Than Bouillon® Vegetarian No Chicken Base|
|2 tsp||chopped cilantro|
|1 pkg||(8-ounce) shredded cheddar cheese|
|8||(6-inch) corn tortillas|
|1 can||(6-ounce) tomato paste|
|1 tsp||ground cumin|
|2 tsp||Better Than Bouillon® Vegetarian No Chicken Base|
Preheat oven to 350°F.
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.
Add tomato paste, water, cumin and Vegetarian No Chicken Base to a small saucepan. Stir to combine. Simmer for 8 minutes.
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.
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.
Carefully remove the foil and bake for 10 minutes more.
Remove from the oven and let rest for 5 minutes before serving.