- Vegetable oil spray
- 1 can (16 oz.) refried beans
- 1 cup fresh or frozen (slightly thawed) chopped, mixed color bell peppers
- ½ cup shredded carrots
- 2 Roma tomatoes, chopped
- 1 tsp. olive oil
- 1 small onion, finely chopped (about ½ cup)
- 1 medium garlic clove, minced or finely chopped
- 6 whole-wheat or corn tortillas (approximately 8-inches in diameter)
- 3/4 cup (6 oz.) enchilada sauce
- ½ cup shredded low-fat cheddar cheese
- Shredded Romaine lettuce (optional)
- Low-fat sour cream
- Prepared salsa for garnish (optional)
- 2 Portobello mushrooms, thinly sliced (optional)
- 1 Tbsp. of balsamic vinegar (optional)
- 1 Tbsp. of soy sauce (optional)
- Preheat oven to 350 degrees. Kids can set the timer.
- Have the kids lightly spray a 9-inch square pan with vegetable oil spray; set aside.
- In a medium bowl, combine refried beans, peppers, carrots and tomatoes; set aside.
- Pour olive oil into a small non-stick skillet and heat over medium-high heat until oil is hot.
- Add onions and cook for 2 to 3 minutes or until onions are tender, stirring occasionally.
- Add garlic and cook for 1 to 2 minutes more, stirring.
- Spoon cooked onions and garlic into reserved bean mixture; stir until ingredients are thoroughly mixed.
- Have the kids spoon 1/6 of bean mixture down center of each tortilla; roll up. Place filled tortillas side-by-side, seam side down, in prepared pan.
- Have your children taste the enchilada sauce. Pour over tortillas.
- Bake, uncovered, for 20 minutes; remove from oven and sprinkle with shredded cheese.
- Bake an additional 5 minutes or until cheese is melted and tortillas are heated through.
- If desired, top each tortilla with shredded lettuce, sour cream and salsa.
- Optional: In separate pan, mix balsamic vinegar, soy sauce and olive oil. Add mushrooms and sauté over low heat as directed above until tender, then combine into bean mixture.
Original recipe from www.aicr.org