Happy Meatless Monday!
If you can chop, scoop and open a can you can easily make these enchiladas! Stuffed with re-fried beans and vegetables, these enchiladas are healthful and savory. Covered with red enchilada sauce, cheese and plain Greek yogurt (in place of sour cream) and they are fantastic!
- 1/2 green bell pepper, chopped
- 1/2 yellow onion, diced
- 2 Roma tomatoes, diced
- 1/4 cup chopped cilantro
- 2-3 green onions, chopped
- 10 small whole wheat tortillas
- 1 12-oz can re-fried beans
- 1 12-oz can red enchilada sauce
- 1/2 cup shredded cheese
- Plain Greek yogurt (for topping)
Chop vegetables as instructed and mix with the re-fried beans.
Scoop mixture into tortillas (approximately 10) and roll tortilla into enchilada shape (you know what I mean, right?). Place each enchilada into a baking dish and then cover them with the enchilada sauce. Bake at 400 degrees for about 30 minutes. Top with shredded cheese and plain Greek yogurt!