1 large onion, diced
5 large garlic cloves, minced or finely diced
1 large green pepper, diced
1 tablespoon olive oil
1 cup frozen corn kernels
2 tablespoons cream cheese
10 large flour tortillas
1 ½ cups shredded mexican cheese
1 (15 oz) can black beans, drained
1 teaspoon smoked paprika
2 teaspoons cumin
½ teaspoon chili powder
½ large lime, juiced, plus more for serving
8 oz enchilada sauce
avocado, for serving
Cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft.
Add in the frozen corn and cook a few more minutes while it defrosts.
Add the black beans, cream cheese, Mexican cheese, paprika, cumin, chili powder, and fresh lime juice.
Keep stirring and cooking while the flavors all start to combine. Salt and pepper to taste and you are ready to start rolling your enchiladas!
Roll each enchilada and place in a large 9 by 13 baking dish.
Tip for easier enchilada rolling: nuke the flour tortillas in the microwave until they are warm (not hot).
If you try to roll cold tortillas, they often break.
Warming them up first makes the process a lot easier!
Pour the enchilada sauce evenly over the vegetarian enchiladas, then top with the rest of your Mexican cheese and they are ready to bake!
SERVING SIZE:1 enchilada