Vegetarian Black Bean Enchiladas

Ingredients

• 2 cans low sodium black beans, drained
• 1 cup yellow sweet corn
• 1 can Ro*Tel, drained
• 2 limes
• 3 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp red pepper flakes
• 2 cups chile verde enchilada sauce
• 4 oz cream cheese
• 20 corn tortillas (Save $1.00 on tortillas with this coupon!)
• 1 cup Monterey Jack Cheese
• 1 cup Sharp Cheddar Cheese
• ¼ cup sliced olives
• 1 green onion, chopped
• ½ tsp chopped cilantro
• 1 avocado, sliced

Instructions

1. Begin by roughly mashing up the first can of drained black beans.
2. Add them to a large skillet, and add the corn, Ro*Tel, and other can of unmashed drained black beans.
3. Simmer on low, heating the bean mixture with the juice from half a lime.
4. Add the garlic, cumin, and red pepper flakes. Heat until garlic is fragrant, then add about 1 cup of sauce to bean mixture with the cream cheese. Simmer on low for about 5 minutes, stirring occasionally until cream cheese is softened and mixed well into the sauce.
5. Preheat oven to 350 degrees as you assemble the enchiladas.
6. Spray a large 12x9 baking dish with nonstick cooking spray, then set aside.
7. Lightly warm the tortillas, just a few at a time.
8. Add about 1 tablespoon of the bean mixture to the center of each tortilla, then sprinkle about 1 tablespoon of the combined cheese on top. Roll tortilla tightly, then place on sprayed baking pan with the seam side down.
9. Continue to assemble enchiladas and place in baking sheet, then cover enchiladas with the remaining sauce, then sprinkle the remaining cheese on top.
10. Cover with foil tightly, then bake for 20 minutes in preheated oven.
11. Remove foil from top of enchiladas, add olives, green onions, and cilantro, then bake another 5-7 minutes until cheese is well melted and mixture is bubbling.
12. Remove enchiladas and let cool at least 30 minutes. Cut and serve with avocado slices, with a few squeezes of lime and sour cream. Add a bit of hot sauce if you like.
13. Enjoy!

Notes