Vegetable and Black Bean Enchiladas with Avocado Salsa
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Ingredients
Instructions
- 1
**Preheat the Oven:**
- 2
Preheat the oven to 350°F (175°C).
- 3
**Prepare Cucumber and Tomato Salad:**
- 4
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.
- 5
**Prepare Frijoles Negros:**
- 6
In a skillet, sauté diced onion and garlic for 2-3 minutes. Add black beans, cumin, salt, and pepper. Cook until heated through.
- 7
**Assemble and Bake Enchiladas:**
- 8
In a skillet, sauté bell pepper and spinach. Fill tortillas with the veggie mixture and black beans, roll, and place in a baking dish.
- 9
Pour enchilada sauce over the top and bake for 15-20 minutes until warmed through.
- 10
**Make Mexican Street Corn:**
- 11
Grill or boil corn. Once cooked, spread with mayonnaise, sprinkle with cotija cheese and chili powder. Serve with lime wedges.
- 12
**Prepare Avocado Salsa:**
- 13
In a bowl, combine diced avocado, tomato, onion, lime juice, salt, and pepper.
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!
Flavor Profile
These enchiladas burst with flavors of earthy black beans, sweet corn, and zesty spices, complemented beautifully by the fresh and creamy avocado salsa. The Cucumber and Tomato Salad offers a refreshing crunch that balances perfectly with the rich enchiladas, while the Mexican Street Corn adds a playful tang and texture to this vibrant meal.
Enjoy making and devouring this delicious spread! If you need any more adjustments or have additional ingredients, just let me know!
