Vegetarian Enchiladas

• 12 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (10 oz) enchilada sauce
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 cup chopped cilantro
• 1/4 cup diced green onions
• 1 can (4 oz) diced green chiles
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil over medium heat. Add corn, black beans, and diced green chiles; cook for 5 minutes.
3. 3 Stir in chili powder, cumin, garlic powder, onion powder, and cayenne pepper; cook for another 2 minutes.
4. 4 Remove from heat and mix in cilantro, green onions, and 1 1/2 cups of shredded cheese.
5. 5 Warm tortillas individually in the microwave for 20 seconds to make them pliable.
6. 6 Spoon the filling mixture down the center of each tortilla, roll up tightly, and place seam-side down in a greased 9x13 inch baking dish.
7. 7 Pour enchilada sauce over the rolled enchiladas.
8. 8 Top with remaining cheese and bake for 30 minutes, until bubbly and cheese is melted.
9. 9 Let cool for 5 minutes before serving.

Nutrition

Tips

• For a gluten-free option, ensure your enchilada sauce is certified gluten-free.
• Add sautéed spinach or mushrooms for extra veggies.
• Serve with a dollop of sour cream or avocado slices for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh cilantro lime rice.
• Serve with a side of refried beans and a crisp salad.

FAQ