Time to hit the flavor trail again. Saddle up! Saddle-Up Enchiladas layer tortillas with a hearty bean and pepper mixture with just the right amount of spice to taste like a trailblazer (see what we did there?). It’s energetic, cheesy, and energizing, helping you hit the road when you’re ready with a full belly and a warmed spirit. No horsing around on this one; Saddle-Up Enchiladas are just plain good.
Ingredients
For the enchiladas:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 (8-ounce) can no-salt-added tomato sauce
- 3/4 cup reduced-sodium vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1/8 teaspoon ground cinnamon
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 3/4 cup green bell pepper, chopped
- 1 (4-ounce) can diced green chile peppers, undrained
- 1/2 cup onion, chopped
- 9 (6-inch) corn tortillas, cut into wedges
- 2 cups reduced-fat cheddar cheese, shredded
Optional toppings:
- spring mix lettuce, to taste
- cherry tomatoes, to taste, halved
- ripe olives, to taste, pitted and sliced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 2-quart rectangular baking dish with cooking spray.
Step 3 –In a small saucepan melt the butter over medium heat.
Step 4 –Stir in the flour until smooth.
Step 5 –Stir in the tomato sauce, the broth, the chili powder, the cumin, the oregano, and the cinnamon.
Step 6 –Cook the sauce mixture, stirring, until thickened and bubbly, about 6 minutes.
Step 7 –In a medium bowl, combine the black beans, the pinto beans, the bell pepper, the green chile peppers, and the onion.
Step 8 –Spread 1/3 cup of the sauce in the prepared baking dish.
Step 9 –Top the sauce layer with 1/3 of the tortilla wedges, 1/3 of the bean mixture, 1/3 of the remaining sauce, and 2/3 cup of the cheese in that order.
Step 10 –Repeat the layers.
Step 11 –Top the enchiladas with the remaining tortilla wedges, the remaining bean mixture, and the remaining sauce.
Step 12 –Cover and bake for 35 minutes.
Step 13 –Sprinkle the enchiladas with the remaining cheese.
Step 14 –Bake uncovered until the cheese is melted, about 10 minutes.
Step 15 –Serve hot with the spring mix lettuce, the tomatoes, and the olives.
