Description
Delicious and hearty vegetable enchiladas with black beans, corn, and a homemade enchilada sauce, topped with melted cheese.
Ingredients
Scale
- 2 Tablespoons extra virgin olive oil
- 1 green bell pepper (seeded and chopped)
- 1 red bell pepper (seeded and chopped)
- 1 small red onion (chopped)
- 3–4 teaspoons chili powder blend
- to taste salt
- 1 cup frozen sweet corn kernels
- 1 cup canned black beans (drained and rinsed)
- 15 street taco-sized corn tortillas (I used Mission brand)
- 1–1/2 cups gluten free red enchilada sauce
- 8 oz shredded Mexican cheese blend
- Optional toppings: cilantro, avocado or guacamole, salsa
Instructions
- Preheat oven to 400 degrees then spray a 9×13″ casserole dish with nonstick spray and set aside.
- Heat extra virgin olive oil in a large, 12″ skillet over medium-high heat. Add bell peppers and onions, season with chili powder blend and salt, then saute until peppers are crisp tender, 8-10 minutes.
- Add corn then saute until tender, 1-2 minutes. Taste vegetables then add more chili powder blend and/or salt if needed.
- Stir in black beans then set mixture aside to cool slightly.
- Place 5 tortillas in the bottom of the prepared baking dish then top each with a big spoonful of the vegetable mixture. Add 2-3 spoonfuls of sauce then a sprinkling of cheese, and then top with another tortilla.
- Repeat vegetable, sauce, and cheese layers then top stacks with 1 more tortilla and cover with sauce and cheese.
- Cover baking dish with nonstick sprayed foil then bake for 25-30 minutes or until cheese has melted.
- Serve with toppings and warmed enchilada sauce if desired.
Notes
- Feel free to customize the vegetables based on personal preference.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg