Corn, Black Bean and Bell Pepper Enchiladas

Prep Time
Cook Time

Step 1

Prepare tomatillo salsa by placing tomatillos, garlic, onion, jalapeño, cilantro, and vegetable broth in a blender or food processor. Blend until smooth. Transfer to saucepan and add 1 tablespoon olive oil. Cook until tomatillo sauce changes color to olive green about 5 to 6 minutes.

Step 2

Preheat oven to 350°F.

Step 3

Heat oil in medium non-stick skillet over medium high heat. Add red onions and garlic and cook for 1 to 2 minutes until lightly brown. Add corn kernels, black beans and salt. Stir frequently until cooked evenly. Remove from heat.

Step 4

Warm tortillas for 10 to 15 seconds on each side on an ungreased pan.

Step 5

Place corn/bean mixture evenly along center of each tortilla and fold. Place in oven safe platter seam side down. Top enchiladas with salsa and cotija cheese. Bake for 8 to 10 minutes. Serve with shredded napa cabbage and sour cream.

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