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Super easy and delicious. —Molly C., Napa, California

Makes 7 Servings - $1.42 per serving Show Detailed Pricing

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves of garlic, minced
  • 1 cup corn (frozen)
  • 15 ounces canned black beans, drained
  • 4 ounces chopped green chiles
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 2 pinches salt and pepper, to taste
  • 1 lime, juiced
  • 1 3/4 cups mexican shredded cheese, divided
  • 7 tortillas (large flour)
  • 8 ounces enchilada sauce
  • * 1 avocado, diced
*Optional ingredients are not counted towards pricing

Prep Time: About 15 minutes
Cook Time: About 35 minutes

Instructions:
  1. Heat oil in a large skilled over medium-high heat. Sauté onion, bell peppers, and garlic until onions are translucent, about 3 minutes.
  2. Add the corn, beans, green chiles, spices, salt and pepper to taste, and cook for a few minutes.
  3. Top mixture with the juice of one lime and 1 cup of the shredded Mexican cheese.
  4. Scoop the filling into each tortillas and place in a 8 x 12" baking dish. Roll them up, and top with the enchilada sauce and remaining cheese.
  5. Bake uncovered at 350º for about 20-25 minutes. Remove from the oven, and serve with optional avocado slices.

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