Directions

• Preheat oven to 350°. Combine frozen bell peppers and frozen corn in a non-stick skillet and sauté (with no oil) on medium heat. Add a healthy serving of taco seasoning to taste. Cook for 10-15 minutes until the peppers are heated through.
• Heat the tomato sauce, diced tomatoes with chiles, cumin, oregano, and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
• Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
• Now it’s time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp cheese, roll.
• Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining cheese.
• Bake, covered with foil at 350° for 10-12 min. Remove foil, heat for another 7-9 minutes or until cheese is melted and bubbly.