Corn, Black Bean and Bell Pepper Enchiladas
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Organics Flour Tortillas -
10
tomatillos, husked and washed -
1
garlic clove, whole -
3
tbsp onion, chopped -
1
tsp jalapeño, seeded and chopped -
1
tbsp cilantro leaves -
¼
cup organic vegetable broth -
1
tbsp olive oil -
2
tbsp red onion, sliced -
1
tsp garlic, chopped -
¼
tsp salt -
½
cup corn kernels -
½
cup canned black beans, drained and rinsed -
¼
cup cotija cheese -
sour cream and napa cabbage (optional)
INSTRUCTIONS
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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.