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mexicanmedium
Vegetable Enchiladas
Deliciously stuffed with black beans, corn, and cheese, these enchiladas are baked with a rich red sauce and topped with avocado, making it a comforting dish.
Ready in 50 minutes · serves 6 · 450 calories per serving · mexican cuisine.
50
min total
6
servings
450
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 12 unitscorn tortillas
- 1 canblack beans
- 1 cupcorn
- 2 cupsenchilada sauce
- 2 cupscheese
- 1 largeavocado
- 1/4 cupcilantro
Instructions
- 01
Preheat the oven to 350°F (175°C).
- 02
Mix black beans, corn, and cheese in a bowl.
- 03
Fill each tortilla with the mixture, roll them up, and place in a baking dish with enchilada sauce.
- 04
Top with remaining sauce and cheese, then bake for 20 minutes.
- 05
Serve with sliced avocado and cilantro.
