Eden Organic

©2013 Eden Foods, Inc.
www.edenfoods.com   
Browse by
Tools
Browse All Recipes
Recipe Search
My Cookbook
My Shopping List
Education Center
Cooking Tips
Food Articles
Home Beauty Recipes
Share
ShareThis

Kidney Bean Enchiladas

Serves 6 | Prep Time 20 minutes | Cook Time 30 minutes

Add to Cookbook Add to Shopping List Print Recipe

Pin It

Ingredients

15 ounces Eden Organic Refried Kidney Beans

1 Tbsp Eden Extra Virgin Olive Oil

1 medium onion, diced

2 cloves garlic, minced

14 1/2 ounces Eden Organic Diced Tomatoes w/Green Chilies, drained

1 large red bell pepper, finely chopped

1/8 tsp crushed red pepper flakes

1/8 tsp chili powder, optional

1/2 tsp ground cumin

12 organic corn or flour tortilla shells, 6 inch

1 cup tofu ricotta, see Eden' recipe

1 cup Eden Organic Spaghetti Sauce
or Eden Organic Spaghetti Sauce - No Salt

1 cup organic salsa

(Add All Eden Ingredients to Shopping Cart)

Directions

Preheat the oven to 350°. Heat oil in a medium skillet and sauté the garlic, onion, red pepper, and red pepper flakes for 2 to 3 minutes. Add the refried beans, drained tomatoes, chili powder and cumin. Mix thoroughly until the beans are hot, about 5 to 7 minutes.

Evenly divide the bean mixture between the tortillas and roll up. Place the enchiladas seam side down in a baking dish. Mix the spaghetti sauce and salsa. Evenly pour the tomato sauce mixture over the enchilada. Evenly spoon the tofu ricotta over each enchilada. Bake for 30 minutes until the enchiladas are warm and the sauce is bubbling. Serve 2 enchiladas per person.

Nutritional Info

Per serving: 373 Calories, 9g Fat (22% calories from fat), 13g Protein, 61g Carbohydrate, 9g Fiber, 0mg Cholesterol, 833mg Sodium

Related Recipes

Beans, Good/High Fiber, Good/High Protein, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Tomatoes, Vegan, Whole Grain



©2013 Eden Foods, Inc.    facebook twitter rss