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

Super easy and delicious. —Molly C., Napa, California
Makes 7 Servings - $1.78 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
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.


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