Name: Black Bean and Corn Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: sliced avocado, lime wedges, and chopped fresh cilantro; 1/4 cup veggie broth; 8 medium tortillas; 1/2 teaspoon ground cumin; 1 cup enchilada sauce; 1 15 ounce can black beans; 1/2 teaspoon garlic powder; 2 teaspoons avocado or olive oil; 1 and 1/2 cups frozen corn kernels; 1/4 teaspoon paprika; 1/2 red onion; 1/2 teaspoon kosher salt; 1 and 1/2 cups shredded Colby jack cheese; 1/2 teaspoon Mexican oregano

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

How long can I store leftover enchiladas?

Quick, easy, and oh so flavorful, these black bean and corn enchiladas will be a new family favorite! They're so delicious and filling, no one will ever miss the meat.

Milk

Wheat

Vegetarian

Fresh Vegetables

gram

chopped fresh cilantro

Stocks & Broths

milliliter

vegetable broth

Tortillas & Wraps

flour tortilla

Seasonings

ground cumin

Sauces

Enchilada Sauce

Beans & Legumes

black beans

garlic powder

Oils

avocado oil

Canned Vegetables

corn

paprika

red onion

Coarse Salt

Cheese

Shredded Marble Jack Cheese

mexican oregano

Vitamin D

Vitamins

Cholesterol

Zinc

Minerals

Copper

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Dietary Folate Equivalents

Beta-cryptoxanthin

Carbohydrates

Protein

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Vitamin K

Folic Acid (B9)

Water

Dietary Fiber

Trans fatty acids

Sodium

Manganese

Vitamin A

Vitamin C

Pantothenic acid (B5)

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

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Vegetarian Enchiladas

Black Bean and Corn Enchiladas

Produce

Meal

Bakery

Baking Goods

Condiment & Toppings

Dairy

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