Name: Vegetarian Enchiladas with Black Beans and Corn Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 large yellow onion, diced; 5 garlic cloves, minced; 1 large green pepper, diced; 1 tablespoon olive oil; 1 cup frozen corn; 15 oz black beans, drained; 2 tablespoons cream cheese; 1 teaspoon smoked paprika; 2 teaspoons cumin; 1/2 teaspoon chili powder; 1/2 large lime, juiced; Salt and pepper, to taste; 10 large flour tortillas; 1 1/2 cups shredded Mexican cheese (divided: 1/2 cup for filling, 1 cup for topping); 8 oz enchilada sauce; Avocado, for serving; Fresh lime juice, for serving; Sour cream, for serving (optional)

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These Vegetarian Enchiladas with Black Beans and Corn are a flavorful and satisfying dish that is perfect for any occasion. Packed with wholesome ingredients and delicious flavors, this recipe is sure to become a family favorite in no time.

Why You’ll Love This Recipe:

Great flavors: The combination of black beans, corn, and spices creates a delicious and hearty filling for these enchiladas.
Quick prep time: With just a few simple steps, you can have these enchiladas ready to bake in no time.

Perfect for meal prep: Make a batch of these enchiladas ahead of time for an easy and convenient meal option throughout the week.

Ingredient Notes:

Large yellow onion, diced: Adds sweetness and flavor to the filling.

Garlic cloves, minced: Provides a savory depth of flavor.
Large green pepper, diced: Adds a pop of color and crunch.
Tablespoon olive oil: Used for sautéing the vegetables.
Frozen corn: Adds sweetness and texture to the filling.
Black beans, drained: A protein-packed ingredient that adds heartiness.
Tablespoons cream cheese: Creates a creamy and rich filling.
Teaspoon smoked paprika: Adds a smoky flavor to the dish.

Teaspoons cumin: Provides warmth and depth of flavor.
Teaspoon chili powder: Adds a hint of spice.
Large lime, juiced: Adds a bright and fresh citrus flavor.
Salt and pepper, to taste: Season to your preference.
Large flour tortillas: Used as the wrap for the enchiladas.
Cup shredded Mexican cheese (divided: 1 cup for filling, 1 cup for topping): Adds gooey, melty cheese goodness.

Enchilada sauce: Provides a flavorful sauce for the enchiladas.
Avocado, for serving: Adds a creamy and fresh element.
Fresh lime juice, for serving: Adds a zesty kick.
Sour cream, for serving (optional): Adds richness and creaminess.

Instructions:

Combine the diced onion, minced garlic, diced green pepper, olive oil, and salt in a large skillet. Cook over medium-high heat for 5-7 minutes until the onion becomes translucent and soft.
Stir in the frozen corn and cook for an additional 3-5 minutes until the corn is defrosted and heated through.
Add the drained black beans, cream cheese, 1 cup of shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a lime to the skillet. Stir well to combine all ingredients evenly. Season with salt and pepper to taste.

Microwave the flour tortillas briefly to make them more pliable.
Spoon the filling evenly onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13-inch baking dish.
Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 1 cup of shredded Mexican cheese over the top.

Bake the enchiladas in a preheated oven at 375°F for 25-30 minutes until the cheese is melted and bubbly.
Serve warm, topped with fresh lime juice, sliced avocado, and sour cream if desired.

Helpful Tips:

Warming tortillas before rolling prevents cracking and makes assembly easier.

Broiling at the end is optional but adds a lovely browned cheese topping—keep a close eye to avoid burning.
This recipe can be customized by adding extra vegetables such as zucchini or mushrooms.

Expert Tips for the Best Results:

For extra flavor, sauté the veggies in a cast-iron skillet for a smoky char.

Use fresh lime juice for a bright and zesty flavor.

Serving Suggestions:
These Vegetarian Enchiladas with Black Beans and Corn pair well with a side of Mexican rice, a fresh salad, and a cold glass of agua fresca.

Vegetarian Enchiladas with Black Beans and Corn Recipe

Storage and Reheating Tips:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quick meal option.

Frequently Asked Questions:

Can I use canned corn instead of frozen? Yes, canned corn can be used as a substitute, just be sure to drain it before adding it to the skillet.
Can I make these enchiladas ahead of time? Yes, assemble the enchiladas up to a day in advance and bake when ready to serve.
Can I freeze these enchiladas? Yes, these enchiladas can be frozen before baking for a convenient make-ahead meal option.

Can I use a different type of cheese? Feel free to use your favorite cheese blend or a dairy-free alternative for a vegan version of this dish.

Conclusion:
These Vegetarian Enchiladas with Black Beans and Corn are a delicious and satisfying meal that is perfect for any occasion. Packed with flavor and easy to make, this recipe is sure to be a hit with your family and friends. Give it a try and enjoy a taste of Mexican-inspired comfort food at home!

Vegetarian Enchiladas with Black Beans and Corn Recipe

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