Black Bean Enchiladas

• 1 T olive oil
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 small onion, diced
• 15 oz can black beans, drained and rinsed
• 15 oz can yellow corn, drained and rinsed
• 1 t kosher salt
• 1/2 t ground cumin
• 1/4 t dried oregano
• 1/4 t paprika
• 2 c shredded Mexican blend cheese
• 8 fajita size flour tortillas
• 2 cans enchilada sauce
• (optional) 1 large sweet potato, chopped into 1/2 in cubes
• toppings:
  • sour cream
  • cilantro
  • diced avocados
  • diced tomatos
  • extra shredded cheese

1. Heat ~1 T olive oil in large skillet over medium heat.
2. Add garlic and cook for 30 seconds.
3. Add onions and peppers and cook for ~8 minutes, stirring occasionally, until soft and translucent.
4. Preheat oven to 350F.
5. Add black beans, corn, 1 t kosher salt, 1/2 t cumin, 1/4 t oregano, 1/4 t paprika, and sweet potatoes and cook, stirring occasionally, for 3-5 minutes.
6. Add 1/2 c enchilada sauce and stir to combine.
7. Remove from heat.
8. (optional) microwave tortillas to soften.
9. Spray 9×13 glass pan and pour and spread out 1/2 c enchilada sauce.
10. Fill each tortilla with 1/8th of the black bean mixture and shredded cheese. Roll each tortilla tightly to close and place in baking dish seam side down.
11. Pour remaining enchilada sauce over tortillas, top with shredded cheese, and bake for 20 minutes, until cheese is melted and bubbly.

Notes:

• 2023-05-01
  • Changed from 2 c to 2 cans of enchilada sauce.
  • Changed from 10 to 8 tortilla shells.
  • Changed from smoked paprika to paprika.