Black Bean Enchiladas

Makes 4 enchiladas

  • 2 cups cooked black beans
  • 1/2 cup roasted red pepper
  • 1/2 cup corn kernels
  • 1/2 cup red onion, chopped
  • 1/2 cup chopped cilantro
  • 1 cup shredded Cheddar cheese
  • 1 1/4 cup salsa
  • 1 tsp. sea salt
  • Freshly ground black pepper to taste
  • 4 8–10-in. whole wheat or spelt tortillas
  1. Preheat oven to 375° F.
  2. In a bowl, combine black beans, red pepper, corn, onion, cilantro, 1/2 cup of the cheese and 1/4 cup of the salsa. Season with salt and pepper.
  3. Distribute filling across tortillas. Roll up tortilla and set in baking dish. Pour salsa and sprinkle cheese over tortillas.
  4. Bake for 15 minutes. Serve with salsa and guacamole.