Vegetable and Bean Enchiladas with Corn Tortillas

These enchiladas are a cinch to make, and they're packed with flavor. The combination of black beans, corn, and peppers gives them a hearty and satisfying filling, while the tomato sauce and cheese add a touch of richness. And because they're made with corn tortillas, they're gluten-free too!

Enchiladas are a classic Mexican dish that is typically made with corn tortillas filled with a variety of ingredients, such as cheese, beans, or meat. They are then covered in a tomato sauce and baked. This recipe for vegetable and bean enchiladas is a vegetarian take on the classic dish, and it is just as delicious and satisfying. The black beans and corn add a hearty and flavorful filling, while the tomato sauce and cheese add a touch of richness. And because they're made with corn tortillas, they're gluten-free too!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup corn tortillas
• 1 cup cooked black beans
• 1 cup cooked corn
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup tomato sauce
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray a 9x13 inch baking dish with cooking spray.
3. Spread 1/2 cup of the tomato sauce in the bottom of the prepared baking dish.
4. Fill each tortilla with 1/4 cup of the black beans, corn, onion, green bell pepper, and red bell pepper.
5. Roll up the tortillas and place them seam side down in the prepared baking dish.
6. Pour the remaining tomato sauce over the tortillas.
7. Sprinkle with cheddar cheese, if desired.
8. Bake for 20 minutes, or until the cheese is melted and bubbly.

Why It Works

• The combination of black beans, corn, and peppers gives the enchiladas a hearty and satisfying filling.
• The tomato sauce and cheese add a touch of richness.
• The corn tortillas are gluten-free.