Vegetarian Black Bean Enchiladas
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
medium
red bell pepper, diced
-
1
small
red onion, diced
-
¼
teaspoon
salt
-
3
cloves
garlic, minced
-
1
small
jalapeño, minced (optional)
-
1
cup
frozen corn
-
1
can (15 ounces)
black beans, drained and rinsed
-
1
teaspoon
cumin
-
½
teaspoon
chili powder
-
1
tablespoon
lime juice from ~½ lime
The assembly
-
5
9-inch
flour tortillas
-
1½
cups
shredded Monterey jack or cheddar cheese
-
2
cups
red enchilada sauce, divided
For topping
-
to taste
cilantro
-
to taste
avocado
-
to taste
salsa
-
to taste
additional lime wedges
Instructions
- Preheat the oven to 350°F.
- Sauté the red onion and bell pepper in olive oil until softened.
- Add garlic and jalapeño, and sauté until aromatic.
- Stir in corn, black beans, lime juice, cumin, chili powder, and ½ cup of enchilada sauce; simmer until the corn is thawed.
- Spread 1 cup of enchilada sauce in a baking dish.
- Fill each tortilla with ½ cup of the filling, roll tightly, and place seam side down in the dish.
- Pour the remaining ½ cup of enchilada sauce on top and sprinkle with cheese.
- Bake for 15-18 minutes until the cheese is melted.
- Let rest for 5 minutes, then serve topped with cilantro, avocado, salsa, and lime.
Nutrition Facts (estimated)
Servings
5 servings
Calories
457
Total fat
17g
Total carbohydrates
57g
Total protein
22g
Sodium
1374mg
Cholesterol
36mg
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