Pinto Bean and Veggie Enchiladas

Ingredients

• Fresh cilantro - For garnish
• Cheddar cheese - 1 cup, shredded
• Enchilada sauce - 2 cups
• Tortillas - 12, small
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Corn kernels - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Bell peppers - 2, diced
• Pinto beans - 2 cups, cooked

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the cooked pinto beans, corn kernels, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
4. Warm the tortillas in the microwave or on a skillet to make them pliable.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Place a spoonful of the bean and vegetable mixture onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.