Vegetable and Black Bean Enchiladas with Avocado Salsa

These enchiladas are a delightful dish packed with vibrant veggies and hearty black beans, topped with creamy avocado salsa. It's a warm hug in a tortilla!

Ingredients

• Enchiladas:

  • 8 corn tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 bell pepper, diced
  • 1 cup spinach, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups enchilada sauce
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 cup onion, diced
  • Juice of 1 lime
  • Salt and pepper to taste

• Side Dish 1: Mexican Street Corn

  • 2 ears of corn, grilled or boiled
  • 1 tablespoon mayonnaise
  • 1/4 cup cotija cheese, crumbled
  • Chili powder for sprinkling
  • Lime wedges for serving

• Side Dish 2: Cucumber and Tomato Salad

  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (white or apple cider)
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

1. Preheat the Oven:

   • Preheat the oven to 350°F (175°C).

2. Prepare Cucumber and Tomato Salad:

   • In a bowl, combine diced cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss gently and garnish with fresh herbs if desired.

3. Prepare Frijoles Negros:

   • In a skillet, sauté diced onion and garlic for 2-3 minutes. Add black beans, cumin, salt, and pepper. Cook until heated through.

4. Assemble and Bake Enchiladas:

   • In a skillet, sauté bell pepper and spinach. Fill tortillas with the veggie mixture and black beans, roll, and place in a baking dish.
   • Pour enchilada sauce over the top and bake for 15-20 minutes until warmed through.

5. Make Mexican Street Corn:

   • Grill or boil corn. Once cooked, spread with mayonnaise, sprinkle with cotija cheese and chili powder. Serve with lime wedges.