Layered Vegetable Enchiladas

Name: Layered Vegetable Enchiladas
Yield: Serves 4
Ingredients: 2 cups frozen corn, thawed 1 cup frozen bell pepper strips, thawed 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish 1 1/2 tablespoon salt-free chili powder, divided 1 (15-ounce) can no-salt-added pinto or black bean; 2 cups frozen corn, thawed; 1 cup frozen bell pepper strips, thawed; 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish; 1 1/2 tablespoon salt-free chili powder, divided; 1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drainerd; 4 tablespoons chopped cilantro, divided; 1 (15-ounce) can no-salt-added diced tomatoes; 8 ounces frozen leafy greens, thawed; 8 corn tortillas; 3/4 cup shredded part-skim mozzarella cheese (optional)

Layered Vegetable Enchiladas was pinched from <a href="http://www.wholefoodsmarket.com/recipe/layered-vegetable-enchiladas" target="_blank">www.wholefoodsmarket.com.</a>

"This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand...."

INGREDIENTS

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2 cups frozen corn, thawed 1 cup frozen bell pepper strips, thawed 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish 1 1/2 tablespoon salt-free chili powder, divided 1 (15-ounce) can no-salt-added pinto or black bean

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2 cups frozen corn, thawed

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1 cup frozen bell pepper strips, thawed

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3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish

•

1 1/2 tablespoon salt-free chili powder, divided

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1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drainerd

•

4 tablespoons chopped cilantro, divided

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1 (15-ounce) can no-salt-added diced tomatoes

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8 ounces frozen leafy greens, thawed

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8 corn tortillas

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3/4 cup shredded part-skim mozzarella cheese (optional)

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