Recette Eggplant Parmigiana
Why You’ll Love These SAVOURA Tomato Enchiladas
This recipe delivers everything we love about Tex-Mex comfort food: warm, colourful, and fresh thanks to our Québec greenhouse-grown tomatoes. A simple, generous weeknight dinner that’s full of flavour—without any extra fuss.
Ingrédients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 assorted bell peppers, diced
- 1 tbsp minced garlic
- 5 SAVOURA vine tomatoes, diced
- 1 can (540 ml) black beans, rinsed and drained
- 1 cup (250 ml) corn kernels
- 2 cups (500 ml) tomato sauce
- 1 tbsp Tex-Mex seasoning
- Freshly ground pepper
- 3 tbsp fresh parsley, chopped
- 8 medium tortillas
- 1 ½ cups (375 ml) Tex-Mex shredded cheese or vegan cheese alternative
- Optional: lime wedges for serving
Préparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the oil over medium heat. Sauté the onion, bell peppers and garlic for 1 minute.
- Add the SAVOURA tomatoes, black beans, corn, half the tomato sauce and the seasoning. Season with pepper, stir and let simmer for 5–6 minutes, until the tomatoes are tender. Stir in the parsley.
- Spoon the mixture into the tortillas and sprinkle with half the cheese. Roll tightly.
- Place the tortillas seam-side down in a baking dish lightly coated with tomato sauce. Top with the remaining sauce and cheese.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Serve with lime wedges, if desired.
