Black bean and corn enchiladas

Name: Black bean and corn enchiladas
Cuisine: American
Ingredients: 1/2 teaspoon olive oil; 1 clove garlic, minced; 1 yellow onion chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 15 ounce can of black beans, rinsed and drained; 1/2 cup frozen corn, thawed; 1 tablespoon taco seasoning; 6 large whole wheat tortillas, warmed; Enchilada sauce

joeschneider999 @cook_4600030

Black bean and corn enchiladas

joeschneider999 @cook_4600030

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Ingredients

1/2 teaspoonolive oil
1 clovegarlic, minced
1yellow onion chopped
1green bell pepper, chopped
1red bell pepper, chopped
15 ouncecan of black beans, rinsed and drained
1/2 cupfrozen corn, thawed
1 tablespoontaco seasoning
6large whole wheat tortillas, warmed
Enchilada sauce

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Steps

1

Heat the oil in a heavy skillet over medium
2

Add the garlic and cook for 1 minute
3

Stir in the onion and bell peppers. Cook, stirring for 5 to 7 minutes
4

Stir in the black beans, corn, and taco seasoning
5

Cook the mixture for 2-3 minutes or until heated through
6

Spoon about 1/2 cup of the black bean vegetable mixture down the center of each tortilla
7

Roll the tortillas up around the filling and place in a greased baking dish
8

After placing all the tortillas in the dish, top with enchilada sauce
9

Bake the enchilada for 25-30 minutes or until hot and bubbling