Vegetarian Enchiladas

Black Bean Enchiladas with Veggies

Ingredients

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped well
• 2 cloves of garlic, minced
• 2 cups frozen corn, rinsed and drained (or 1 can)
• 2 zucchinis, chopped
• 1 poblano, chopped
• 1 jalapeno, diced small (optional)
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 can black beans
• 2 cans (10 oz) enchilada sauce (green with green chilies if available)
• 1 lime, for juice
• Corn tortillas (10+)
• 4 cups Mexican blend cheese

For topping (after cooking)

• 1 cup quartered grape tomatoes
• 1 avocado sliced
• 1/2 cup diced finely onion
• Small bunch of cilantro
• Pace Medium Salsa

Instructions:

1. Preheat oven to 350 F.
2. In large sauce pan over medium heat, cook onion, zucchinis, peppers with oil. When tender, add spices, beans, 1 can enchilada sauce, lime, and 2 cups of the cheese. Continue to stir with heat until everything is mixed together (1 minute). Turn off heat.
3. In large, deep baking dish (or multiple smaller ones, doesn’t matter), layer bottom of pan with can of enchilada sauce. Now to assemble.
4. Tip for corn tortillas, place on plate and with damp paper towel on top of them (fully covering), put in microwave for 1 minute. This is a ease and fast way to steam tortillas which works OK.
5. After steaming tortillas (so they don’t crumble apart), one at a time, coat them in the enchilada sauce in the pan. After each one, put a dollop of the mixture in each one with more cheese as desired. Roll each up with fold on bottom. Fill pan this way but save about a cup of the mixture to spread on top at the end.
6. Sprinkle 1 cup of cheese on top of enchiladas. Cover with tinfoil and bake for 30 minutes (or everything is well melted together). Remove tinfoil and bake another 10 minutes or so.
7. Serve and have topping ingredients available as desired.