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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 36 |
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I love this recipe because they are healthy, filling and freeze well! This is a recipe that I have adapted from a book called 'MealLeaniYummi' by Norene Gilletz. Ingredients:
1 large onion, chopped |
1 1/2 cups mushrooms, sliced |
olive oil |
2 garlic cloves, crushed |
19 ounces can kidney beans |
1 cup canned corn, drained |
2 cups tomato sauce |
1/4 teaspoon red pepper flakes |
8 large flour tortillas |
1 cup low-fat cheddar cheese, grated |
1 chopped tomato |
plain yogurt |
Directions:
1. Preheat over to 350°F.
2. Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
3. Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
4. Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
5. Cover bottom of casserole dish with tomato sauce.
6. Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
7. Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
8. Cover with tin foil and bake for 25 minutes.
9. Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
10. Serve with plain yoghurt.
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