Black Bean Enchiladas

🥄 Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, (minced)
• 1 large green bell pepper, (diced)
• 1 small onion, (diced)
• 1 (15-oz) can BUSH'S black beans, (drained and rinsed)
• 1 (15-oz) can yellow corn, (drained and rinsed)
• 1 teaspoon kosher salt, (plus more to taste)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 2 cups shredded Mexican-blend cheese, (divided)
• 8 (8-inch) flour tortillas ((also called soft-taco size))
• 2 cups enchilada sauce, (divided)
• optional toppings: sour cream, cilantro, diced avocados

👨‍🍳 Instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.

4. 4

   Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.

5. 5

   Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

6. 6

   Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.

7. 7

   Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.

8. 8

   Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.

9. 9

   Serve immediately and garnish with desired toppings.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.