Delicious Vegetarian Enchiladas with Black Beans and Corn Recipe

Vegetarian enchiladas with black beans and corn are a scrumptious and healthy alternative to traditional meat-based enchiladas. This recipe is easy to prepare, and the combination of black beans, corn, and spices make for a filling and flavorful dish.

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 can of corn, drained
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 8-10 tortillas
• 1 cup of Mexican cheese blend
• 1 can of enchilada sauce
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper and sauté for 5-7 minutes until the vegetables are tender.
3. Add the black beans, corn, cumin, chili powder, salt and pepper to the skillet and stir until combined.
4. Warm up the tortillas in the microwave for 15-20 seconds to make them more pliable.
5. Spread a spoonful of enchilada sauce on the bottom of a 9x13 inch baking dish.
6. Fill each tortilla with the black bean and corn mixture, roll it up, and place it seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the tortillas and sprinkle the cheese on top.
8. Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.

These vegetarian enchiladas with black beans and corn are perfect for a quick weeknight dinner or for entertaining guests. The combination of spices and vegetables make for a healthy and delicious meal that everyone will love. Serve with a side of rice and some fresh cilantro for an extra burst of flavor.