Black Bean Corn and Roasted Pepper Enchiladas with Ranchero Sauce

Black Bean, Corn and Roasted Pepper Enchiladas with Ranchero Sauce

Black Bean, Corn and Roasted Pepper Enchiladas with Ranchero Sauce

By betterthanbouillon.com
51 minutes

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Details
  • Servings:   6
  • Calories:   459
  • Protein:   22g
  •  
  • Fiber:   13g
  • Sugar:   20g
  • Carb Total:   49g
  •  
  • Trans Fat:   1g
  • Saturated:   9g
  • Fat Total:   19g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mexican
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Ingredients
  • 1 tablespoon vegetable oil
  • 1 small diced onion
  • .5 teaspoon 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 teaspoon Better Than Bouillon Vegetarian No Chicken Base
  • 2 teaspoon chopped cilantro
  • 1 can (6-ounce) tomato paste
  • 1.5 cups water
  • 1 teaspoon ground cumin
  • 2 teaspoon Better Than Bouillon Vegetarian No Chicken Base
  • 1 package (8-ounce) shredded cheddar
  • 8 (6-inch) corn totillas
Instructions

Black Bean, Corn and Roasted Pepper Enchiladas with Ranchero Sauce serves 6 original recipe by betterthanbouillon.com.

View original preparation instructions

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