Vegetarian Enchiladas

Ingredients:

• 1 large onion, diced
• 5 large garlic cloves, minced or finely diced
• 1 large green pepper, diced
• 1 tablespoon olive oil
• 1 cup frozen corn kernels
• 2 tablespoons cream cheese
• 10 large flour tortillas
• 1 ½ cups shredded mexican cheese
• 1 (15 oz) can black beans, drained
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• ½ teaspoon chili powder
• ½ large lime, juiced, plus more for serving
• 8 oz enchilada sauce
• avocado, for serving
• Sea salt
• Pepper

Yield: 8-10 servings (10 enchiladas)

Directions:

1. Combine the onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt and pepper in a large skillet
2. Sautee on medium high heat for 6-8 minutes, until the onion becomes translucent
3. Add the frozen corn kernels and sauté an additional 4-5 minutes, as the corn defrosts
4. Add the drained black beans, cream cheese, ½ cup shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
5. Add the salt and pepper to taste (I used an additional ½ teaspoon of each)
6. Build the veggie enchiladas using the filling and place them in a baking dish
7. Cover the enchiladas with enchilada sauce and the remaining Mexican cheese
8. Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
9. Serve topped with fresh lime juice, sour cream and avocado slices