I love Enchiladas, as its easy to put together on a week night for dinner. This one is another version of Healthier Enchiladas which I blogged here.
This is a great dish where you can add a lot of veggies and its healthy too. Hope you enjoy it as much we did !!
15 oz. can garbanzo/chickpeas , rinsed and drained
1/2 cup of corn (fresh / frozen /canned)
6 oz. fresh baby spinach
1 tbsp taco seasoning
1 tsp red chilli powder / cayenne powder
2 teaspoon cumin
1 cup shredded 3 cheese blend (or your favoite cheese)
1 can of enchilada sauce ( I used hone made enchilada sauce)
5 whole wheat or flour tortillas ( I used whole wheat roti)
Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
Generously fill tortillas/ roti with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the remaining cheese on top.
Bake about 20 minutes, and let it cool for couple of mins and serve.
What are your favorite filling for enchilada??