Créé avec l’IA
Cheese and Lime Vegetarian Enchiladas
45 min 474 kcal par portion Moyen
Ingrédients
4 Portions
- corn tortillas8 pieces
- shredded cheddar cheese2 cups
- crumbled queso fresco1 cup
- enchilada sauce1 cup
- lime juice1 lime
- black beans1 cup
- corn kernels1 cup
- chopped cilantro1/2 cup
- diced onions1/2 cup
- diced bell peppers1/2 cup
- cumin1 tsp
- chili powder1 tsp
- garlic powder1/2 tsp
- salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large bowl, combine the black beans, corn kernels, diced onions, diced bell peppers, cumin, chili powder, garlic powder, salt, and black pepper.
- 3
Add the lime juice and half of the chopped cilantro to the mixture and stir well.
- 4
Warm the corn tortillas in a microwave or on a skillet to make them pliable.
- 5
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 6
Place a portion of the bean and corn mixture in the center of each tortilla, then sprinkle with some shredded cheddar cheese and crumbled queso fresco.
- 7
Roll up each tortilla and place it seam-side down in the baking dish.
- 8
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheddar cheese.
- 9
