I love a good enchilada recipe and this one is not only delicious, it's healthy too! Plus, it can be made in a crock pot or in the oven and the leftovers can be frozen for a future meal. It also can be a vegetarian meal depending on whether or not you want to include meat. Needless to say, these enchiladas are versatile!
1/2 onion, diced
1/2 bell pepper, diced
1 16 oz can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, grated and divided in half (cheddar, Monterey Jack, mozzarella, etc)
2 jars salsa or enchilada sauce
12 6 to 8 inch corn or flour tortillas
1 cup cooked meat (ground beef, shredded chicken, pork, etc) (optional)
If you'd rather bake these in the oven, place the enchiladas in a 9x13 pan and cover with salsa. Place aluminum foil over pan and bake at 400F for 15 to 20 minutes. Remove foil, sprinkle with cheese and bake an additional 5 minutes.
(Thanks to The Kitchn for the recipe inspiration!)