Vegetarian Enchiladas

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. 2

   Dice the red bell pepper and onion, mince the garlic, and chop the cilantro. Set aside.

3. 3

   In a large skillet over medium heat, sauté the onion and red bell pepper until they begin to soften, about 5 minutes. Add the garlic and sauté for another minute.

4. 4

   Stir in the black beans, corn, and cumin powder to the skillet. Cook for an additional 2-3 minutes, then remove from heat.

5. 5

   Warm the corn tortillas in the microwave for about 20-30 seconds to make them more pliable.

6. 6

   Spread a thin layer of enchilada sauce on the bottom of a baking dish.

7. 7

   Assemble the enchiladas by placing a generous amount of the vegetable and bean mixture in the center of each tortilla, sprinkle with some Monterey Jack cheese, and roll them up tightly.

8. 8

   Place the rolled tortillas seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining Monterey Jack cheese.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

10. 10

    Garnish with chopped cilantro before serving. Enjoy your delicious Vegetarian Enchiladas!