Artichoke and Black Bean Enchiladas

This recipe makes 8-10 enchiladas. You can adjust the heat level by adding or reducing the amount of green chillies. You can also add toppings like sour cream, avocado, or cilantro to serve Note: This recipe is a bit of a fusion of different cuisines, you can add more traditional enchilada ingredients like chicken, beef or pork, or other vegetables if you like.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 375°F (190°C).

Step 2

2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and green chillies, and cook until the onion is translucent, about 5 minutes.

Step 3

3. Add the cumin, chili powder, smoked paprika, and cayenne pepper, and cook for 1-2 minutes more, until fragrant.

Step 4

4. Add the black beans, corn, artichoke hearts, and cilantro, and cook for an additional 2-3 minutes, until the vegetables are heated through.

Step 5

5. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

Step 6

6. Roll the tortillas around the filling and place them seam side down in the baking dish.

Step 7

7. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the grated cheese.

Step 8

8. Cover the dish with aluminum foil and bake for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.

Step 9

9. Remove from the oven and let it cool for a few minutes before serving.