Measurements

• 1 can Black Beans
• 1 cup shredded Cheddar Monterey Jack
• 1/4 cup fresh Cilantro (chopped)
• 1 cup Corn
• 1 cup Enchilada Sauce
• 1 Fresh Zucchini
• 1 Green Bell Pepper
• 2 Limes
• 2 tbsp Olive Oil
• 1/2 tsp Pepper
• 1 tsp Salt
• 8 Tortillas
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat 1 tbsp of olive oil over medium heat.
• Add the diced yellow onion and cook until translucent, about 5 minutes.
• Add the diced green bell pepper and zucchini to the skillet.
• Cook for another 5-7 minutes until the vegetables are tender.
• Stir in the black beans, corn, salt, and pepper.
• Cook for an additional 3-4 minutes until everything is well combined and heated through.
• Remove the skillet from heat and stir in the lime juice and chopped cilantro.
• In a separate small skillet, heat the remaining 1 tbsp of olive oil over medium heat.
• Lightly fry each tortilla for about 30 seconds on each side until they are pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the vegetable mixture and a sprinkle of shredded cheese (or vegan cheese).
• Roll up the tortillas and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
• Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
• Garnish with additional cilantro and serve hot.

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