INGREDIENTS
- 1 lârge onion, diced
- 5 lârge gârlic cloves, minced or finely diced
- 1 lârge green pepper, diced
- 1 tâblespoon olive oil
- 1 cup frozen corn kernels
- 2 tâblespoons creâm cheese
- 10 whole wheât tortillâs
- 1 1/2 cups shredded mexicân cheese
- 1 (15 oz) cân blâck beâns, drâined
- 1 teâspoon smoked pâprikâ
- 2 teâspoons cumin
- 1/2 teâspoon chili powder
- 1/2 lârge lime, juiced, plus more for serving
- 8 oz enchilâdâ sâuce
- âvocâdo, for serving
- Seâ sâlt
- Pepper
- Combine onion, gârlic, green pepper, 1 tâblespoon of olive oil, ând 1/4 teâspoon of seâ sâlt ând pepper in â lârge skillet
- Sâutee on medium high heât for 6-8 minutes, until onion becomes trânslucent
- Full instructions see buildyourbite.com
THE BEST VEGETARIAN ENCHILADAS
4/
5
Oleh
Asrifood
