Veggie & Black Bean Enchiladas

Ingredients

• 8 corn tortillas

• 1 can (15 oz) black beans, drained & rinsed

• 1 cup corn kernels

• 1 red bell pepper, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 tsp Paramour “Spicy Affair”

• 1½ cups enchilada sauce (store-bought or homemade)

• 1½ cups shredded cheese or vegan cheese

• Fresh cilantro, chopped (optional)

Instructions

1. Preheat oven to 375°F.

2. In a skillet, sauté onion, garlic, and bell pepper until soft (~5 min). Add black beans, corn, and Paramour spice; stir well.

3. Pour ½ cup enchilada sauce into the bottom of a baking dish.

4. Warm tortillas to make pliable. Fill each with bean-veggie mixture and a sprinkle of cheese. Roll up and place seam side down in baking dish.

5. Pour remaining sauce over enchiladas, top with remaining cheese.

6. Bake 20 minutes until bubbly and cheese melted. Garnish with cilantro.

Tips

• Serve with guacamole, sour cream, or Greek yogurt.

• Add sliced jalapeños for extra kick.