I called these Supreme Bean and Veggie Enchiladas for a reason. My family CHOWED DOWN on these bad boys in a matter of minutes. They were fun to eat, too, I must admit. It was like we had our own Tex-Mex pizzas. When you look closely at the photo above, you'll see two supremes without all the veggies. Those went to the kids. They weren't in the mood for spicy vegetables and asked for the basic bean and cheese. Of course, I indulged them.
Next time I think to make these, I'm firing up the grill. I love the taste of grill-toasted tortillas and grilled vegetables. My mouth's watering already.
HERE'S ALL IT TAKES
- 1 1/2 cups frozen corn, thawed
- 1 large bell pepper, chopped
- 4 large white button mushrooms, roughly chopped
- 1 tablespoon New Mexico chili powder
- 1/4 teaspoon Ancho chili powder OR ground cayenne pepper
- 2 (15-ounce) can black beans, rinsed and drained
- 2 teaspoons New Mexico chili powder
- 1 teaspoon cumin
- 1 (15-ounce) can diced tomatoes
- 1 cup frozen spinach, thawed
- 8 tortillas, corn or flour, you pick
- 1/2 cup shredded cheese (optional)
Heat oven to 400ºF.
In a large skillet, combine corn, bell peppers, mushrooms, 1 tablespoon New Mexico chili powder, Ancho chili powder, tomatoes and spinach and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.
In the meantime, in a large bowl, mash beans with 2 teaspoons New Mexico chili powder and cumin.
Arrange four tortillas on a baking sheet ever so lightly coated with oil. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture with a smidgen of cheese. Top with remaining tortillas, vegetables and cheese.
Bake 15 minutes. Transfer to plates and serve.