Veggie Black Bean Enchiladas

These delicious veggie black bean enchiladas are packed with flavor and perfect for a vegetarian meal.

Ingredients - Serves 6

Preheat the oven to 375°F.
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.
Add the black beans, frozen corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2 minutes.
Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
Place a spoonful of the black bean mixture onto each flour tortilla and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
Sprinkle the shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro.
Serve hot and enjoy!