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- 8 corn tortillas - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 bell pepper, diced (any color) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar or a plant-based alternative) - 2 cups enchilada sauce (store-bought or homemade) - Fresh cilantro, for garnish (optional) - Salt and pepper, to taste - Olive oil, for sautéing

Savory Veggie and Black Bean Enchiladas

Discover the delight of Hearty Savory Veggie and Black Bean Enchiladas, a comforting and nutritious dish perfect for any occasion. Packed with black beans, fresh veggies, and a medley of spices, this recipe is easy to prepare and customizable to suit your taste. Ideal for busy weeknights or leisurely weekends, these enchiladas are not only filling but also a fantastic plant-based option that everyone will love. Enjoy a wholesome meal that promotes a healthier lifestyle!
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Ingredients
  

10 medium corn tortillas

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium green bell pepper, diced

1 medium red onion, diced

2 cloves garlic, minced

1 zucchini, diced

1 cup baby spinach

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Veggie Filling:

      - In a large skillet over medium heat, add a splash of olive oil.

        - Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften.

          - Stir in the garlic, zucchini, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is well combined and heated through.

            - Finally, add the baby spinach, stirring until wilted. Remove from heat.

              Assemble the Enchiladas:

                - Spread ½ cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

                  - Take a corn tortilla, spoon about ¼ cup of the veggie filling in the center, and roll it up tightly. Place seam-side down in the dish.

                    - Repeat the process until all tortillas and filling are used, fitting them snugly in the dish.

                      Top with Sauce and Cheese:

                        - Pour the remaining enchilada sauce over the rolled enchiladas, making sure to cover them evenly.

                          - Sprinkle the shredded cheese over the top.

                            Bake:

                              - Cover the dish with foil and bake in the preheated oven for 20 minutes.

                                - After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

                                  Serve:

                                    - Let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

                                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings