Black Bean and Corn Enchiladas | Blue Jean Chef - Meredith Laurence
"This recipe for vegetarian black bean enchiladas is a quick and easy, less cheesey version of the traditional Mexican dish...."
INGREDIENTS
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8 to 10 10-inch flour or corn tortillas
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¼ cup crumbled feta cheese
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1 (14-ounce) can fire-roasted tomatoes
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1 (12-ounce) jar roasted red peppers, drained
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6 scallions
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1 Jalapeño pepper (seeds removed)
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1 large clove garlic
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juice of 2 limes
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1 tablespoon olive oil
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Salt to taste
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2 (15-ounce) cans black beans, drained
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1 cup corn kernels (frozen and thawed or fresh)
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2 scallions (sliced)
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¼ cup crumbled feta cheese (or queso fresco)
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¼ cup chopped fresh cilantro (or parsley)
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¼ teaspoon ground cumin
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½ teaspoon chili powder
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Zest of ½ lime
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Juice of 1 lime
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Salt to taste
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Sour cream
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Avocado (sliced or cubed)
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Red chili or Jalapeño (sliced)
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Cilantro
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Scallions (sliced)
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