Vegetable and Black Bean Enchiladas with Avocado Salsa

Delight in the warm, comforting flavors of these enchiladas, paired perfectly with vibrant toppings and refreshing side dishes. This meal is perfect for a cozy gathering or a family dinner!

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)