Ingredients
- 2 tablespoon oil
- 1 yellow onion (chopped)
- 1 red bell pepper (chopped)
- 2 cloves garlic, minced
- 1 cup corn (frozen - whole kernel)
- 1 zucchini, chopped
- 1 can (4 ounce) green chilies (diced)
- 1 can (15 ounce) black beans (drained)
- 1 can (15 ounce) hominy, drained
- 8 ounces rice (cooked, 1 cup)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper (to taste)
- 1/4 cup chopped cilantro
- 360 grams tortillas (12 corn tortillas, 6 inch)
- 3 cans (15 ounce) enchilada sauce (red)
- FOR TOPPING
- Salsa (1 cup)
- Guacamole (1 cup)
- 4 green onions (chopped)
How to Make
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Step 1: Preheat oven to 350°.
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Step 2: Grease two 9″ x 13″ baking dishes and set aside.
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Step 3: Heat the oil in a large saucepan.
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Step 4: Sauté the onion, bell pepper, and garlic for about 5 minutes.
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Step 5: Add the next 11 ingredients (corn through freshly ground pepper) and cook until heated through. Add cilantro.
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Step 6: Empty two cans of enchilada sauce in a large bowl, then heat in microwave.
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Step 7: Using tongs, dip each corn tortilla in the sauce.
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Step 8: Lay on a flat surface, and place about 1/3 cup of the bean/hominy mixture down the center.
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Step 9: Roll up and place in the baking dish.
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Step 10: Repeat until all tortillas are used (or you run out of filling).
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Step 11: Spoon any remaining enchilada sauce over the tortillas, as well as the contents of the third can.
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Step 12: Cover pans with foil and bake for 45 minutes.
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Step 13: Serve with salsa and guacamole and green onions.
We hope you enjoy this recipe!
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