Authorbellyknowsbest 1 tbsp Olive Oil
½ Small Red Onion (diced)
1 Red Bell Pepper (diced)
Salt & Pepper to Taste
3 cloves Garlic (minced)
1 tsp Paprika
2 tsp Ground Cumin
½ tsp Ground Chili Powder
1 cup Frozen Cup
1 Black Beans (14-ounce can)
1.50 cups Red Enchilada Sauce
1 Lime
8 Flour Tortillas (8-inch)
2 cups Monterey Jack and/or Cheddar Cheese
Fresh Cilantro
1 Avocado (topping)
1
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Preheat oven to 350°F.
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In a large pan, heat olive oil, then add diced red onion and diced red pepper. Sprinkle salt and pepper to taste (I add 1/4 teaspoon each) and sauté 4–6 minutes, or until onion is translucent and tender. Add garlic and sauté 30 more seconds or until fragrant. Add in paprika, cumin, and chili powder. Stir until spices are fragrant, about 1–2 minutes. (Lower heat as needed to prevent burning.)
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Juice lime to get and 1 tablespoon juice. Add frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and lime juice. Lower heat to medium low and cook, stirring frequently, until corn is completely defrosted, about 4 minutes. Meanwhile, cook tortillas according to package instructions (if using raw tortillas). Set aside to let cool.
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In a 3-quart baking dish (9x13-inch), spread 1/2 cup enchilada sauce along the bottom.
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Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada, seam side down, in the baking dish. Repeat until you’ve used all the veggie filling and 1 cup cheese (should evenly fill 8 tortillas).
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Evenly spread remaining 1/2 cup enchilada sauce over the enchiladas. Keep corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup cheese on top of the sauce.
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Bake, uncovered for 15–18 minutes, or until the cheese is melted.
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Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice.
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Ingredients
1 tbsp Olive Oil
½ Small Red Onion (diced)
1 Red Bell Pepper (diced)
Salt & Pepper to Taste
3 cloves Garlic (minced)
1 tsp Paprika
2 tsp Ground Cumin
½ tsp Ground Chili Powder
1 cup Frozen Cup
1 Black Beans (14-ounce can)
1.50 cups Red Enchilada Sauce
1 Lime
8 Flour Tortillas (8-inch)
2 cups Monterey Jack and/or Cheddar Cheese
Fresh Cilantro
1 Avocado (topping)
Directions
1
-
-
Preheat oven to 350°F.
-
In a large pan, heat olive oil, then add diced red onion and diced red pepper. Sprinkle salt and pepper to taste (I add 1/4 teaspoon each) and sauté 4–6 minutes, or until onion is translucent and tender. Add garlic and sauté 30 more seconds or until fragrant. Add in paprika, cumin, and chili powder. Stir until spices are fragrant, about 1–2 minutes. (Lower heat as needed to prevent burning.)
-
Juice lime to get and 1 tablespoon juice. Add frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and lime juice. Lower heat to medium low and cook, stirring frequently, until corn is completely defrosted, about 4 minutes. Meanwhile, cook tortillas according to package instructions (if using raw tortillas). Set aside to let cool.
-
In a 3-quart baking dish (9x13-inch), spread 1/2 cup enchilada sauce along the bottom.
-
Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada, seam side down, in the baking dish. Repeat until you’ve used all the veggie filling and 1 cup cheese (should evenly fill 8 tortillas).
-
Evenly spread remaining 1/2 cup enchilada sauce over the enchiladas. Keep corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup cheese on top of the sauce.
-
Bake, uncovered for 15–18 minutes, or until the cheese is melted.
-
Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice.
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