Rainbow Enchilada Casserole
1 medium red onion, chopped 1 square
1 medium yellow pepper,
1 medium red pepper,
1 can black beans, drained
1 can chickpeas OR kidney beans, drained
juice of 1 lime
2 cloves garlic, chopped
2 jars salsa (we like hot!), 22 oz. each
1 pkg. fat free flour tortillas
salt to taste
pepper to taste
Combine the vegetables, garlic, lime juice, salt and pepper in a large bowl. Allow to marinate about 2 hours if possible. Cover the bottom of a 9 X 13 casserole dish with one jar of salsa. You may want to heat the tortillas for 15 sec. each in the microwave, if they are frozen. Fill each tortilla with a few tablespoons of the veggie mixture and roll tightly. Place each tortilla, seam side down into the casserole, atop the salsa. Take any remaining vegetables and combine with the second jar of salsa and pour atop the tortillas in the casserole. Bake uncovered in a 350 degree oven for 30-40 min. Remove and allow to cool for 10 min. This tastes WONDERFUL and its virtually fat free! Additionally, we've found it tastes even better the next day!
For an even more substantial variation, add 2 crumbled, heated Boca burgers (vegan) to the veggie filling. You can also add hot sauce, lemon juice (if you don't have a lime handy) or any other vegetable to the filling, although we've found this seems to taste (and keep) the best! Healthy eating!
SO HOW'D IT GO?
WOW!! I followed the recipe and everyone's elses advice, added daiya, spinach I had sauteed with the oinions and garlic and corn. i used a mix of salsa and "red sauce" from the mexican restaurant down the street. They guaranteed me it was vegan. SOOOOOO good. Bringing leftovers to my sister's for grils night dinner tomorrow night.
I've been meaning to make this recipe for a while and just got around to it last night. All I can say is WOW! So easy and SO yummy! It took about 10 minutes to throw together and 30 minutes to cook. I did sprinkle the top with the new Daiya cheddar cheese alternative when there was 10 minutes left on the baking time. So good.
These enchiladas are fabulous! 5 stars! I did make a few changes... the farmer's market didn't have red peppers so I used all yellow. I added a little chili powder to the veggies and marinated overnight. I used a large can of green chili enchilada sauce rather than salsa. I brought leftovers for my lunch today and can't wait to eat them!