Name: Veggie Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 7
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 bell pepper, chopped; 4 cloves of garlic, minced; 1 cup corn (frozen); 15 ounces canned black beans, drained; 4 ounces chopped green chiles; 1 teaspoon smoked paprika; 2 teaspoons cumin; 2 pinches salt and pepper, to taste; 1 lime, juiced; 1 3/4 cups mexican shredded cheese, divided; 7 tortillas (large flour); 8 ounces enchilada sauce; 1 avocado, diced

Veggie Enchiladas

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Super easy and delicious. —Molly C., Napa, California

Makes 7 Servings - $1.78 per serving Show Detailed Pricing

2 tablespoons olive oil 42¢
1 onion, chopped 30¢
1 bell pepper, chopped 75¢
4 cloves of garlic, minced 35¢
1 cup corn (frozen) 48¢
15 ounces canned black beans, drained 75¢
4 ounces chopped green chiles $1.40
1 teaspoon smoked paprika 30¢
2 teaspoons cumin 32¢
2 pinches salt and pepper, to taste 2¢
1 lime, juiced 31¢
1 3/4 cups mexican shredded cheese, divided $4.33
7 tortillas (large flour) $1.14
8 ounces enchilada sauce $1.60
* 1 avocado, diced optional
Total Cost: $12.48
Per Serving: $1.78

*Optional ingredients are not counted towards pricing

Prep Time: About 15 minutes
Cook Time: About 35 minutes

Instructions:

Heat oil in a large skilled over medium-high heat. Sauté onion, bell peppers, and garlic until onions are translucent, about 3 minutes.
Add the corn, beans, green chiles, spices, salt and pepper to taste, and cook for a few minutes.
Top mixture with the juice of one lime and 1 cup of the shredded Mexican cheese.
Scoop the filling into each tortillas and place in a 8 x 12" baking dish. Roll them up, and top with the enchilada sauce and remaining cheese.
Bake uncovered at 350º for about 20-25 minutes. Remove from the oven, and serve with optional avocado slices.

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