Note: Dan wishes there was potatoes in it. Worth trying!

Ingredients

• 1 large onion, diced
• 5 large garlic cloves, minced or finely diced
• 1 large green pepper, diced
• 1 tablespoon olive oil
• 1.5 cup frozen corn kernels
• 12 tortillas
• 2 bags shredded mexican cheese
• 1 (15 oz) can black beans, drained
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1 large lime, juiced
• 8 oz enchalada sauce (see recipe below)
• Sea salt & Pepper
  

Directions 

1. Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt and pepper in a large skillet.
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2. Sauté on medium high heat for 6-8 minutes, until onion becomes translucent.
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3. Add frozen corn kernels and sauté an additional 4-5 minutes, as corn defrosts.
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4. Add drained beans, 1 bag shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime.
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5. Add salt and pepper to taste (I used an additional ½ teaspoon of each).
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6. Build enchiladas using filling and place in a baking dish.
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7. Cover with enchilada sauce and remaining mexican cheese.
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8. Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don’t burn it.
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9. Serve topped with fresh lime juice and avocado slices
   

Enchilada Sauce Two Ways

Easy (and very yummy) enchilada sauce

• 14.5oz can diced tomatoes
• 1/4 cup water (optional)
• 2 tbsp olive oil
• 2 tsp chili powder
• 2 cloves garlic
• 1 tsp cumin
• 1/4 tsp paprika
• 1 tsp caldo de tomate (or salt)
• 1 tsp dried oregano

Put in the blender, then use. This cooks *with* the enchiladas rather than before and it was really good! Might need to double, but I’m not sure.

 

Classic Enchilada Sauce

• 1/4 cup canola oil
• 2 tablespoons flour
• 3 tablespoons chili powder
• 1 (8 ounce) can tomato sauce
• 1 cup vegetable broth (water can work too)
• 2 teaspoons ground cumin
• 1 tablespoon garlic , minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
  

Instructions

1. Heat the canola oil in a saucepan on medium heat.
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2. Add the flour and chili powder and stir.
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3. Cook until the bright red color turns a bit brown while stirring.
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4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
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5. Add to your saucepan and whisk until fully mixed.
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6. Cook for 8-10 minutes on medium heat until thickened.
   

from: https://buildyourbite.com/the-best-ever-veggie-enchiladas