Black Bean and Corn Enchiladas

Ingredients

• For the Filling:
• 1 cup black beans, drained and rinsed 🖤
• 1 cup corn kernels (fresh, canned, or frozen) 🌽
• 0.5 small onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• For the Enchiladas:
• 8 small corn or flour tortillas 🌮
• 1 cup shredded Monterey Jack or cheddar cheese 🧀
• 1 ½ cups enchilada sauce (store-bought or homemade)
• 0.5 cup diced tomatoes 🍅
• 0.25 cup fresh cilantro, chopped 🌿
• For Garnish:
• 0.5 cup sour cream or Greek yogurt
• Sliced avocado 🥑
• Extra cilantro 🌿

Instructions

1. 11️⃣ Prepare the Filling
2. 2Heat olive oil in a pan over medium heat.
3. 3Sauté onions and garlic for 2-3 minutes until soft.
4. 4Add black beans, corn, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes. Remove from heat.
5. 52️⃣ Assemble the Enchiladas
6. 6Preheat oven to 375°F (190°C).
7. 7Spread ½ cup enchilada sauce on the bottom of a baking dish.
8. 8Fill each tortilla with 2 tbsp of the bean and corn mixture, sprinkle with cheese, and roll tightly.
9. 9Place seam-side down in the baking dish.
10. 103️⃣ Bake Until Perfect
11. 11Pour the remaining enchilada sauce over the tortillas and top with diced tomatoes and more cheese.
12. 12Cover with foil and bake for 20 minutes.
13. 13Remove foil and bake for another 5 minutes until cheese is melted and bubbly.
14. 144️⃣ Serve & Enjoy!
15. 15Garnish with sour cream, avocado slices, and fresh cilantro.