Black Bean & Corn Enchiladas
Cheesy, gooey, vegetarian enchiladas!
Servings - 8 servings
Ingredients
- 12 corn tortillas, warmed
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn, drained
- 4 oz. can green chilies
- 1 small red bell pepper, seeded and diced
- 1 tsp ground cumin
- Juice from 1 lime
- Salt and pepper
- 12 oz can red enchilada sauce
- 2 cups shredded quesadilla blend cheese, or Mexican blend cheese
- Fresh veggies, as side dish
Instructions
- Preheat oven to 350 F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- In a bowl, combine the black beans, corn, green chilies, red bell pepper, ground cumin and lime juice. Season with a little salt and pepper.
- Roll the black-bean and corn mixture into the 12 corn tortillas and place seam side down in the prepared baking dish.
- Pour the red enchilada sauce over the top of the enchiladas, then sprinkle the shredded cheese on top.
- Bake in the preheated oven for 15 minutes, or until cheese has melted.
- Prepare veggies.
- Serve Black Bean & Corn Enchiladas with veggies.