Preparation Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the diced yellow onion, green bell peppers, and minced garlic over medium heat until softened, about 5 minutes.
- Add the black beans, corn, and diced jalapeno pepper to the skillet.
- Cook for another 3-4 minutes.
- Stir in 1 cup of enchilada sauce and cook for an additional 2 minutes.
- Remove from heat.
- Lay out the tortillas and evenly distribute the vegetable mixture onto each tortilla.
- Sprinkle with cheese (or vegan cheese).
- Roll up each tortilla and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with more cheese (or vegan cheese).
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- While the enchiladas are baking, prepare the avocado topping by mixing the diced avocados, lime juice, and chopped cilantro in a bowl.
- Once the enchiladas are done, remove from the oven and let cool for a few minutes.
- Serve topped with the avocado mixture.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.