Bean Enchiladas

1 tbsp extra-virgin olive oil

½ medium onion, chopped

2 cloves garlic, minced

2 cups frozen corn, rinsed and drained

Kosher salt

1 tsp chili powder

1 tsp cumin

1 15 oz can of black beans, drained and rinsed

1 10 oz can of enchilada sauce

½ lime juice

8 flour tortillas

⅔ cup shredded Monterey Jack

⅓ cup shredded cheddar

For Topping

Cotija cheese

1 cup quartered grape tomatoes

1 avocado, sliced

¼ cup finely chopped onion

¼ cup fresh cilantro leaves

Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more.

Add a large scoop of vegetable mixture onto each tortilla and roll-up. Place rolled-up tortillas side by side in a 9x13 baking dish and top with cheeses.

Pour enchilada sauce over enchiladas and bake at 350 F for ~20 minutes uncovered (no foil).

Sprinkle cotija cheese and let sit for 5 minutes.

Garnish with tomatoes, avocado, onion, and cilantro.

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Bean Enchiladas