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: Mexican Quinoa Salad

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 bell pepper, diced
• 1/4 cup red onion, diced
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Equipment Needed

• Baking dish
• Mixing bowls
• Large skillet
• Pot for quinoa
• Knife
• Cutting board
• Measuring cups/spoons

Instructions & Timing

1. Preheat the Oven: (Total: 5 minutes)

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

2. Prepare Frijoles Negros: (Total: 10 minutes)

   • (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.

3. Assemble and Bake Enchiladas: (Total: 20 minutes)

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

4. Make Mexican Street Corn: (Total: 10 minutes)