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Spicy Black Bean and Corn Enchiladas with Tomatillo Sauce
These zesty enchiladas are bursting with the flavors of black beans, corn, and tangy tomatillo sauce, making them a satisfying vegetarian dish for any occasion!
Ingredients:
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn kernels
– 1 red bell pepper, diced
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup tomatillo salsa
– 1/2 cup sour cream
– 8 small corn tortillas
– 1 cup shredded Monterey Jack cheese
– Fresh cilantro, for garnish
Directions:
1. Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray.
2. In a large bowl, mix black beans, corn, bell pepper, onion, garlic, cumin, chili powder, salt, and pepper.
3. In a separate bowl, combine tomatillo salsa and sour cream.
4. Spread a spoonful of the salsa mixture on the bottom of the baking dish.
5. Place a spoonful of the black bean mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
6. Pour the remaining salsa mixture over the enchiladas and sprinkle with shredded cheese.
7. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
8. Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Calories: ~280 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F.
#VegetarianEnchiladas #MeatlessMonday #TomatilloSauce 🌽🧀🌶️