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If you’re searching for a dish that embodies both vibrant flavors and wholesome nutrition, look no further than Spicy Black Bean Bliss Enchiladas. This delightful vegetarian option takes traditional enchiladas to a new level, marrying the rich, hearty flavor of black beans with a medley of fresh vegetables and aromatic spices. Perfect for a cozy family dinner or a gathering with friends, these enchiladas are sure to impress both vegetarians and meat-lovers alike.

Tex-Mex Black Bean Enchiladas

Discover the vibrant flavors of Spicy Black Bean Bliss Enchiladas, a wholesome vegetarian delight perfect for any occasion. This delicious recipe expertly combines black beans, fresh vegetables, and aromatic spices, creating a nutrient-rich meal that pleases even the most devoted meat-lovers. From preparing the flavorful filling to assembling and baking, this step-by-step guide ensures you create a satisfying dish that's both delightful and nutritious. Enjoy the taste of Mexico right in your kitchen!
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Ingredients
  

2 cups cooked black beans (canned or homemade)

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced red bell pepper

1 cup diced onions

3 cloves garlic, minced

1 tsp cumin powder

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper, to taste

8 large corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 1/2 cups shredded cheese (cheddar and/or Monterey Jack)

1/4 cup fresh cilantro, chopped (for garnish)

1 ripe avocado, diced (optional, for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and red bell pepper, and sauté until softened (about 4-5 minutes). Add the minced garlic, cumin, smoked paprika, chili powder, and cook for another minute until fragrant.

      Mix the Filling: In a large bowl, combine the cooked black beans, corn, and the sautéed vegetable mixture. Season with salt and pepper to taste.

        Prepare the Tortillas: If your tortillas are stiff, gently warm them in a skillet or microwave wrapped in a damp paper towel for about 30 seconds, until pliable.

          Assemble the Enchiladas: Spread 1 cup of enchilada sauce across the bottom of a 9x13 inch baking dish. Take a tortilla, spoon about 1/4 cup of the black bean mixture into its center, sprinkle with a little cheese, roll it up and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas.

            Top the Enchiladas: Once all tortillas are filled and nestled in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly across the top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once out of the oven, let sit for a few minutes. Garnish with chopped cilantro and diced avocado if desired. Serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings