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Wholewheat Bean and Sweet Pepper Enchiladas

4 servings


Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

28.3 g
66.3 g
11.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 469
  • Fat 16 g
    • Saturated   7.5 g
    • + Trans 
  • Cholesterol 32 mg
  • Sodium   1306 mg
  • Carbohydrate 66.3 g
    • Fibre   11.4 g
    • Sugars  
  • Protein 28.3 g
    • Vitamin A 25 %
    • Vitamin C 87 %
    • Calcium 42 %
    • Iron 31 %


Place the tomatoes and orange juice in a food processor and pulse until smooth. Season with salt and pepper, and then set aside. Heat the oil in a large skillet set over medium-high. Add the onion, bell peppers, cumin, chili powder and cayenne and cook 3–4 minutes. Mix in half of the fresh tomato puree, and then remove from the heat.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Lay the tortillas flat on a work surface. Spread an equal amount of refried beans down the centre of each tortilla. Divide and top the beans with the onion/bell pepper mixture and half the cheese. Roll each tortilla into a cylinder and place on the baking sheet, spacing each enchilada about 2 inches apart. Spoon the remaining tomato puree over the enchiladas. Sprinkle with remaining cheese. Bake 25–30 minutes, or until heated through and cheese is golden.

Note: 1 (14 oz.) can of tomato sauce could replace the fresh tomato puree in this recipe.

Serving Suggestions

Make a Mexican-style meal by serving these enchiladas with the Spanish-style Rice and Feed a Crowd Guacamole found in our website recipe collection. Because the guacamole, in this case, will only be served as a condiment, be sure to cut the recipe in half.

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