Vegetarian Black Bean Enchiladas

These Vegetarian Black Bean Enchiladas are a delightful and hearty dish, packed with flavor and nutrition. Filled with black beans, corn, and cheese, they're topped with a zesty enchilada sauce that brings a perfect balance of spice and creaminess.

Cuisine: American

Cooking time: 30 minutes

Serves: 4

Ingredients

2 cups black beans, cooked
1 cup corn, frozen or canned
1 cup shredded cheese (cheddar or Monterey Jack)
1 cup enchilada sauce
1 teaspoon cumin
8 pieces corn tortillas

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the black beans, corn, half of the shredded cheese, and cumin. Mix well.
3. Warm the corn tortillas in a skillet or microwave until pliable, then fill each tortilla with the bean mixture and roll them up.
4. Place the rolled tortillas seam-side down in a baking dish. Pour the enchilada sauce over the top and sprinkle with the remaining cheese.
5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Serve hot.

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