Vegetable and Bean Enchiladas with Corn Tortillas

These vegetable and bean enchiladas are a quick and easy way to get your Mexican fix. They're made with corn tortillas, black beans, corn, tomatoes, onions, green peppers, red peppers, and cheese. Just roll them up, pop them in the oven, and you're good to go.

The origins of enchiladas are shrouded in mystery, but they are thought to have originated in Mexico in the 19th century. The first enchiladas were likely made with corn tortillas filled with cheese and chili peppers. Over time, enchiladas evolved to include a variety of fillings, including meats, vegetables, and beans. Today, enchiladas are a popular dish all over the world.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 4 corn tortillas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup shredded reduced-fat cheddar cheese

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread 1/2 cup of the tomato mixture in a 9x13-inch baking dish.
3. Top each tortilla with 1/4 cup each of the beans, corn, onion, green pepper, red pepper, and cheese.
4. Roll up the tortillas and place them in the baking dish.
5. Pour the remaining tomato mixture over the tortillas.
6. Cover and bake for 20 minutes, or until heated through.
7. Uncover and bake for 5 minutes more, or until the cheese is melted and bubbly.
8. Let stand for 5 minutes before serving.

Why It Works

• The corn tortillas provide a sturdy base for the enchiladas.
• The black beans and corn add protein and fiber.
• The tomatoes, onions, green peppers, and red peppers add flavor and texture.
• The cheese melts and adds a gooey, delicious finish.