Measurements

• 1 cup Black Beans
• 1/2 tsp Black Pepper
• 1 tsp Chili Powder
• 1 cup Corn
• 1 tsp Cumin
• 2 cups Enchilada Sauce
• 2 cloves Garlic
• 1 tsp Garlic Powder
• 1 Green Bell Pepper
• 1/2 cup Green Chiles (diced)
• 1 Jalapeno Pepper
• 1/2 tsp Salt
• 1 cup Tomato Sauce
• 8 Tortillas
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté the diced yellow onion, green bell pepper, and minced garlic over medium heat until softened.
• Add the black beans, corn, green chiles, jalapeno pepper, chili powder, cumin, garlic powder, black pepper, and salt to the skillet.
• Stir well to combine.
• Pour in the tomato sauce and 1 cup of enchilada sauce.
• Mix thoroughly and let it simmer for 5-7 minutes.
• Warm the gluten-free tortillas in a microwave or on a skillet to make them pliable.
• Spoon a portion of the filling mixture onto each tortilla and roll them up tightly.
• Place the rolled tortillas seam-side down in a baking dish.
• Pour the remaining enchilada sauce over the top of the rolled tortillas.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the enchiladas are heated through and the sauce is bubbly.
• Serve hot and enjoy your Tex Mex Enchiladas!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.