Black Bean and Corn Enchiladas with Avocado Crema

Black Bean and Corn Enchiladas with Avocado Crema is a delicious and healthy Mexican-inspired dish that is perfect for any occasion. This vegetarian recipe is packed with protein and fiber, making it a great option for those looking for a meatless meal.

To make this dish, you will need the following ingredients per serving:

- 2 corn tortillas
- 1/2 cup black beans
- 1/2 cup corn
- 1/4 cup shredded cheese
- 1/4 cup enchilada sauce
- 1/4 avocado
- 1/4 cup sour cream
- 1/4 lime
- Salt and pepper to taste

To start, preheat your oven to 375°F. In a small bowl, mix together the black beans and corn. Warm the tortillas in the microwave for 10-15 seconds to make them more pliable.
Next, spoon the black bean and corn mixture onto each tortilla, then roll them up tightly and place them seam-side down in a baking dish. Pour the enchilada sauce over the top of the tortillas, then sprinkle with shredded cheese.
Bake the enchiladas in the oven for 15-20 minutes, or until the cheese is melted and bubbly. While the enchiladas are baking, make the avocado crema by blending together the avocado, sour cream, lime juice, salt, and pepper in a food processor or blender.
Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. Drizzle the avocado crema over the top of the enchiladas, then serve immediately.
These Black Bean and Corn Enchiladas with Avocado Crema are a perfect combination of savory and creamy flavors. The enchiladas are crispy on the outside and soft on the inside, while the avocado crema adds a refreshing and tangy taste. This dish is perfect for a quick and easy weeknight dinner or a fun and festive party dish.
Type of dish: Vegetarian Enchiladas
Main ingredients: Black beans, corn, avocado