Black Bean & Roasted Veggie Enchiladas

Black bean & roasted veggie enchiladas. Ummmmmm-mazing! This enchiladas are super easy and full of flavor!

Start by dicing up an onion, one poblano pepper, one anaheim pepper, and dicing two jalapenos. Sauté with cooking spray in a frying pan.

Place the roasted corn, spinach, and black beans and place in mixing bowl.

Add pepper and onion mixture once cooked and give it a stir. Add some cumin, garlic powder, and chili powder for flavor.

You now have you enchilada stuffings! Take a large spoonful of mixture and place in a corn tortilla, roll it up, and place in a baking dish. After enchiladas are stuffed, top with your favorite enchilada sauce and bake for 10 mins.

After 10 mins, remove enchiladas and cover with cheese. Place back in oven for an additional 10 mins.

End result - pure deliciousness! Serve over Spanish rice with a dollop of Greek yogurt (or sour cream) and fresh sliced avocado.

Black Bean & Roasted Veggie Enchiladas Yields 12-14 enchiladas


12-14  6" Corn Tortillas
1 can Black Beans, drained and rinsed
3/4 cup frozen Roasted Corn, defrosted
1 cup frozen Spinach, defrosted and drained
1 Onion, diced
1 Poblano Pepper, diced
1 Anaheim Pepper, diced
2 Jalapeno Peppers, minced
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Salt
1 large can of your favorite Red Enchilada Sauce (28oz)
2 cups of Grated Cheese

Saute onion and peppers in a frying pan with cooking spray. In a large bowl, add black beans, corn, spinach, onion, peppers and spices and gently mix with a spatula.

To stuff tortillas, take apprx 2/3 cup mixture and place in center of tortilla. Gently roll up tortilla and line up in baking dish.

Once dish is full cover with enchilada sauce and bake at 350 for 10 minutes. Remove enchiladas and cover with cheese. Bake for an additional 10 mins until cheese is melted.

Enjoy!

The best part is the leftovers that I can freeze and take to work to enjoy later!