Veggie Black Bean Enchiladas

Ingredients

Fresh cilantro

1/4 cup, chopped

Shredded cheese

2 cups

Flour tortillas

8

Enchilada sauce

2 cups

Salt and pepper

to taste

Chili powder

1 tablespoon

Cumin

1 teaspoon

Frozen corn

1 cup

Garlic

2 cloves, minced

Onion

1, diced

Bell peppers

2, diced

Black beans

1 can (15 oz), drained and rinsed

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat a large skillet over medium heat. Once hot, add a drizzle of olive oil.
3. Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.
4. Stir in the black beans, frozen corn, cumin, chili powder, and season with salt and pepper. Combine well and cook for another 2-3 minutes until the mixture is warmed through.
5. Pour 1/2 cup of enchilada sauce into the bottom of a 13x9 inch baking dish, spreading it out to cover the entire base.
6. Place a generous spoonful of the black bean mixture onto each flour tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are all well coated.
8. Sprinkle the shredded cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
10. Remove from the oven and let the enchiladas rest for a few minutes before garnishing with fresh chopped cilantro.
11. Serve hot with your favorite sides, such as salsa, guacamole, or a fresh salad. Enjoy!