Enchiladas
Easy vegetarian enchiladas, packed with protein and full of flavor.
1. Preheat the oven to 350° and prepare a greased baking pan.
2. Prepare the mashed kidney beans, recipe found here.
3. Chop 1 bell pepper into small cubes.
4. Lay a tortilla (flour or corn) flat on a plate. Add ½ cup of prepared kidney beans, a few pieces of the chopped bell pepper, and a sprinkle of Trader Joe's Taco Seasoning.
5. Close the tortilla and place the enchilada in the prepared baking pan.
6. Repeat steps 4-5 until the prepared baking pan is filled up.
7. Pour one bottle of Trader Joe's Enchilada Sauce over the enchiladas in the baking pan.
8. Sprinkle with taco seasoning and shredded cheese.
9. Cover with aluminum foil and bake in the oven at 350° for 30 minutes.
10. Cool, serve, and enjoy!
2. Prepare the mashed kidney beans, recipe found here.
3. Chop 1 bell pepper into small cubes.
4. Lay a tortilla (flour or corn) flat on a plate. Add ½ cup of prepared kidney beans, a few pieces of the chopped bell pepper, and a sprinkle of Trader Joe's Taco Seasoning.
5. Close the tortilla and place the enchilada in the prepared baking pan.
6. Repeat steps 4-5 until the prepared baking pan is filled up.
7. Pour one bottle of Trader Joe's Enchilada Sauce over the enchiladas in the baking pan.
8. Sprinkle with taco seasoning and shredded cheese.
9. Cover with aluminum foil and bake in the oven at 350° for 30 minutes.
10. Cool, serve, and enjoy!
