Black Bean & Corn Vegetarian Enchiladas
Lots of vegetables combined with cheese and homemade Enchilada sauce make the perfect dinner any night of the week.
Servings: 8
Ingredients
- 8 gluten-free tortilla wraps
- 1 15 ounce can black beans rinsed and drained
- 1 cup frozen corn kernels rinsed and drained
- 1 medium yellow onion diced
- 3 cloves garlic chopped
- 6 cremini mushrooms sliced
- 1 green bell pepper diced
- ½ red bell pepper diced
- 1 large tomato chopped- can substitute with diced canned tomatoes juice drained.
- handful of chopped cilantro
- 1 tbsp. olive oil
- 1 tsp. cumin
- ¾ tsp. chili powder
- 1 tsp. oregano
- 1 tsp. garlic powder
- 4 ounces cheddar cheese shredded
- 4 ounces Monterey jack cheese shredded
- 1 ½ cups enchilada sauce
Instructions
- Preheat oven to 350 degrees
- Rinse and drain the black beans and frozen corn. Chop onions, garlic, mushrooms, bell peppers, tomatoes and cilantro.
- Heat olive oil over medium high heat and add onion and garlic. Sautee for about 2 minutes.
- Then add mushrooms and peppers and cook additional 3-4 minutes.
- Add remaining ingredients reserving the cheese and enchilada sauce till the end. Then cook an additional 10 minutes.
- Spoon bean and veggie mixture equally between wraps and put handful of cheese on top.
- Wrap and place seam side down in large casserole dish. Cover with enchilada sauce and additional cheese.
- Bake in preheated oven approximately 30 minutes till bubbly and brown.
- Let stand 5-10 minutes prior to serving