Black Bean, Corn and Roasted Pepper Enchiladas with Ranchero Sauce

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.

Recipe tags: no-chicken 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 can	(6-ounce) tomato paste
1½ cups	water
1 tsp	ground cumin
2 tsp	Better Than Bouillon^® Vegetarian No Chicken Base
1 pkg	(8-ounce) shredded cheddar
8	(6-inch) corn totillas

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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