Florida Sweet Corn, Avocado, and Black Bean Enchiladas are a positively delicious dish that brings a unique Florida twist to a classic Mexican favorite. This delightful recipe features the sweetness of Florida-grown corn, the creaminess of ripe avocados, and the heartiness of black beans, all rolled into soft tortillas and baked to perfection. The combination of these ingredients creates a symphony of flavors and textures, with each enchilada bursting with the fresh and vibrant tastes of Florida’s produce. Topped with a rich, flavorful sauce and melted cheese, these enchiladas are not just a treat for the taste buds but also a feast for the eyes. Perfect for a family dinner or a festive gathering, these enchiladas offer a satisfying and nourishing meal that’s sure to be a hit with everyone at the table.
INGREDIENTS
- 1 cup fresh Florida sweet corn kernels
- 2 Florida bell peppers, diced
- 1 Florida avocado, diced
- 1/2 cup onion, chopped
- 1 teaspoon ground cumin
- 1 cup salsa, your favorite kind
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 10 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 (10-ounce) can enchilada sauce
- 1 tablespoon vegetable oil
- Cooking oil spray
- Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat oven to 350 degrees. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan-release cooking spray. Preheat a saute pan over medium-high heat and add vegetable oil. Cook onion, corn and bell peppers over for 3 minutes. Add cumin, salsa and black beans and continue to cook for 2 minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly. Place an even amount of the filling mixture in each of the 10 tortillas. Using 1 cup of shredded cheese, evenly distribute it on top of each of the 10 tortillas. Carefully roll up each stuffed tortilla and place them seam side down in the sprayed baking dish. Pour the enchilada sauce over the rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove enchiladas from oven and let cool slightly. Serve enchiladas with diced Florida avocado, salsa and sour cream.
Source: Fresh from Florida, followfreshfromflorida.com
