Description
A delicious vegetarian enchilada recipe with a rich red sauce.
Ingredients
- 8 corn tortillas
- 2 cups shredded cheese
- 1 can black beans, drained
- 1 cup corn kernels
- 1 diced bell pepper
- 1 diced onion
- 2 cups red enchilada sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan and sauté onion and bell pepper until soft.
- Add black beans, corn, cumin, chili powder, and salt. Cook for 5 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill tortillas with the bean mixture and roll them up. Place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and top with shredded cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
Notes
- Use gluten-free tortillas if needed.
- Add jalapeños for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican