Pinto Bean and Veggie Enchiladas

Ingredients

• Pinto beans (2 cups, cooked and drained)
• Corn kernels (1 cup, fresh or frozen)
• Bell peppers (1 cup, diced (any color))
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Olive oil (2 tablespoons)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Tortillas (8 (6-inch) tortillas)
• Cheddar cheese (1 1/2 cups, shredded)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Enchilada sauce (2 cups (store-bought or homemade))

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, sautéing until they are tender, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the cooked pinto beans, corn kernels, chili powder, cumin, salt, and black pepper to the skillet. Mix well to combine and cook for another 2-3 minutes until heated through.
5. Warm the tortillas in the microwave for about 30 seconds or lightly on a skillet to make them pliable.
6. Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.
7. Place a generous spoonful of the bean and vegetable mixture onto each tortilla, roll it up tightly, and place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
9. Sprinkle the shredded cheddar cheese generously over the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh cilantro before serving.