Vegetarian Enchiladas

Ingredients

• 8 pcs Corn tortillas
• 2 cups Black beans (cooked)
• 1 cup Corn kernels (frozen or fresh)
• 1 cup Shredded cheese (cheddar or Mexican blend)
• 2 cups Enchilada sauce
• 1 pcs Bell pepper (diced)
• 1 pcs Onion (diced)
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Chili powder
• to taste Salt and pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large mixing bowl, combine black beans, corn, bell pepper, onion, cumin, chili powder, salt, and pepper.

3. 3

   Heat olive oil in a pan over medium heat. Add the mixture and cook for 5-7 minutes until vegetables are tender.

4. 4

   Spread a thin layer of enchilada sauce on the bottom of a baking dish.

5. 5

   Fill each tortilla with the vegetable mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.

6. 6

   Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

7. 7

   Bake for 20-25 minutes until cheese is melted and bubbly.

8. 8

   Serve hot and enjoy!