Foodie Friday: Meatless Enchiladas

Here is another delicious recipe from the lovely Emily at One Lovely Life.

Ingredients:

For filling:
2 (14.5oz) cans black beans, drained and rinsed
1 (14.5oz) can corn, drained (you could also use 1-2 ears of fresh corn)
1/2 sweet onion, diced
3 roma/plum tomatoes, seeded and diced
1 can diced green chiles
1 clove garlic, minced
1/4c grated monterrey jack cheese
1/2c salsa
juice and zest of 1-2 limes
1/4c chopped cilantro
1/2tsp pepper

For enchiladas:
8-10 medium flour tortillas (I like whole wheat)
1c grated monterrey jack cheese (or more, to taste)
1 recipe red enchilada sauce (or one large can)

Directions:
In a large bowl, combine black beans, corn, onion, tomato, chiles, garlic, and cheese. Stir in 1/2c salsa, juice of 2 limes, and cilantro and pepper to taste. Taste mixture and season with additional pepper or more salsa as needed.

To make enchiladas, spray a 9×13″ baking dish with cooking spray. Scoop 1/2-3/4c filling into the center of each tortilla and roll up, folding in each end as shown. Form a single layer in baking dish. Cover with enchilada sauce and sprinkle with cheese.

Bake at 350 for about 30 minutes, or until bubbly.