24 Jan 2011 Layered Vegetable Enchiladas

Adapted from Whole Foods Markets. “Layered vegetable enchiladas.” Downloaded from the web on Jan. 21, 2011.

My comment:  This one is on the high-end of Weight Watcher points – 9 – but after a long day at work and virtually no points expended, I deserved it!  One of the posts on Whole Foods recipe site, suggested using refried black beans and because it saves me some time on a school night I am in favor of that.  Just added the cilantro and lime to already smushed up beans (they also came with some jalapenos mixed in – sweet!).


2 cups frozen corn, thawed
1 cup frozen bell pepper strips, thawed
3 TBSP lime juice, divided PLUS lime wedges for garnish
1 1/2 TBSP salt-free chili powder, divided (skip if you are using canned refried beans)
1 (15 oz) can of no-salt-added pinto or black beans, rinsed and drained (skip, if you are using canned refried beans)
4 TBSP chopped cilantro
1 (15 oz) can no-salt-added diced tomatoes
8 oz. frozen leafy greens, thawed
8 corn tortillas
3/4 cup shredded part-skim mozzarella cheese (optional)

Layered Vegetable Enchilada
Copyright © 2011. Adrien Bisson.



1. Preheat oven to 400 F.

2. In large pot combine corn, 2 TBSP lime juice, 1 TBSP chili powder, tomatoes and greens. Cook over medium high heat until liquid is almost evaporated (about 10 minutes)

3. FOR PEOPLE MAKING THEIR OWN BEAN MIX: in large bowl, mash beans with 2 TBSP cilantro and remaining chili powder plus 1 TBSP lime juice.

AND FOR COOKS USING REFRIED BEANS: Add lime juice and chili powder (only if you’d like) to the can of refried beans.

4. Arrange 4 tortillas on a large parchment paper lined baking sheet. Spread bean mixture evenly on tortillas. Top each with 1/2 cup of the vegetable mixture and some cheese (if using). Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted – about 15 minutes.

5. Transfer to plates and garnish with remaining cilantro and lime wedges. Serves 4.

Weight Watcher Points = 9


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