Ingredients
- Corn or flour tortillas
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup corn
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup red enchilada sauce
- Fresh cilantro, chopped
- Fresh avocado, for topping
- Sour cream, for topping
- Sliced jalapeños, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté diced onions and bell peppers for 5-7 minutes until soft; add minced garlic and cook for an additional minute.
- Stir in black beans, corn, cumin, and smoked paprika, cooking until heated through. Remove from heat and fold in chopped cilantro.
- Warm tortillas for easier rolling.
- Fill each tortilla with the black bean mixture, add cheese, roll tightly, and place seam-side down in a greased baking dish.
- Repeat until all filling is used, placing rolled tortillas snugly together.
- Pour enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Bake for 20-25 minutes or until cheese is bubbling and golden brown.
- Serve garnished with avocado, sour cream, or lime juice.
Notes
Feel free to add extra veggies or spices to the filling according to your preference. These enchiladas also freeze well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian