Enchiladas with Black Beans and Corn with Salsa Roja

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Prepare the filling. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed black beans, corn, ground cumin, chili powder, and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper. Remove from heat and stir in 1/2 cup of the shredded cheese.

3. 3

   Assemble the enchiladas. Warm the tortillas to make them pliable. You can wrap them in a damp paper towel and microwave for 30-45 seconds, or warm them one by one in a dry skillet for 15-20 seconds per side. Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom of the prepared baking dish. Spoon about 1/4 cup of the black bean filling onto the center of each warm tortilla. Roll each tortilla up tightly and place it seam-side down in the baking dish.

4. 4

   Bake the enchiladas. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 1.5 cups of shredded cheese over the top. Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

5. 5

   Garnish and serve. Remove the dish from the oven and let it rest for 5 minutes. This helps the enchiladas set. Garnish with freshly chopped cilantro before serving.