Vegetable and Black Bean Enchiladas with Avocado Salsa

Instructions

1. 1

   **Preheat the Oven:** (Total: 5 minutes)

2. 2

   (0:00) Preheat the oven to 350°F (175°C).

3. 3

   **Prepare Frijoles Negros:** (Total: 10 minutes)

4. 4

   (0:05) In a skillet, sauté diced onion and garlic for 2-3 minutes. Add black beans, cumin, salt, and pepper. Cook until heated through.

5. 5

   **Assemble and Bake Enchiladas:** (Total: 20 minutes)

6. 6

   (0:15) In a skillet, sauté bell pepper and spinach. Fill tortillas with the veggie mixture and black beans, roll, and place in a baking dish.

7. 7

   (0:20) Pour enchilada sauce over the top and bake for 15-20 minutes until warmed through.

8. 8

   **Make Mexican Street Corn:** (Total: 10 minutes)

9. 9

   (0:20) Grill or boil corn. Once cooked, spread with mayonnaise, sprinkle with cotija cheese and chili powder. Serve with lime wedges.

10. 10

    **Prepare Mexican Quinoa Salad:** (Total: 15 minutes)

11. 11

    (0:20) In a pot, bring vegetable broth to a boil. Add quinoa and reduce to a simmer. Cover and cook for about 15 minutes, or until quinoa is fluffy.

12. 12

    (0:35) In a bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, lime juice, olive oil, salt, and pepper. Toss well and garnish with cilantro if desired.

13. 13

    **Prepare Avocado Salsa:** (Total: 5 minutes)

14. 14

    (0:30) In a bowl, combine diced avocado, tomato, onion, lime juice, salt, and pepper.