Spicy Black Bean and Corn Enchiladas
Vegetarian enchiladas filled with a flavorful mixture of black beans, corn, and spices, topped with enchilada sauce and cheese. A satisfying and customizable vegetarian option.
Ingredients
- 2 cans Black beans
- 1 can Corn
- 1 medium Onion
- 2 cloves Garlic
- 2 tsp Chili powder
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 can Enchilada sauce
- 8 Corn tortillas
- 2 cups Cheddar cheese
Instructions
- 1Preheat oven to 375°F (190°C).
- 2In a large skillet, sauté onion and garlic until softened. Add black beans, corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes.
- 3Warm the corn tortillas in a microwave or skillet to make them pliable.
- 4Spread a thin layer of enchilada sauce in a baking dish. Fill each tortilla with the black bean mixture and roll up. Place seam-down in the baking dish.
- 5Pour remaining enchilada sauce over the enchiladas. Top with shredded cheese.
- 6Bake for 20-25 minutes, or until cheese is melted and bubbly.
- 7Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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