Super easy and delicious. —Molly C., Napa, California
Makes 7 Servings
- $1.78 per serving
Show Detailed Pricing
-
2
tablespoons
olive oil 42¢
-
1
onion, chopped 30¢
-
1
bell pepper, chopped 75¢
-
4
cloves of garlic, minced 35¢
-
1
cup
corn (frozen) 48¢
-
15
ounces
canned black beans, drained 75¢
-
4
ounces
chopped green chiles $1.40
-
1
teaspoon
smoked paprika 30¢
-
2
teaspoons
cumin 32¢
-
2
pinches
salt and pepper, to taste 2¢
-
1
lime, juiced 31¢
-
1 3/4
cups
mexican shredded cheese, divided $4.33
-
7
tortillas (large flour) $1.14
-
8
ounces
enchilada sauce $1.60
-
*
1
avocado, diced optional
-
Total Cost:
$12.48
-
Per Serving:
$1.78
*Optional ingredients are not counted towards pricing
Prep Time: About 15 minutes
Cook Time: About 35 minutes
Instructions:
- Heat oil in a large skilled over medium-high heat. Sauté onion, bell peppers, and garlic until onions are translucent, about 3 minutes.
- Add the corn, beans, green chiles, spices, salt and pepper to taste, and cook for a few minutes.
- Top mixture with the juice of one lime and 1 cup of the shredded Mexican cheese.
- 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.
- Bake uncovered at 350º for about 20-25 minutes. Remove from the oven, and serve with optional avocado slices.