Black Bean and Corn Enchiladas

Hi- I'm Jody (Female) I go by Jodypad here, on Facebook, and on my COOKn Database. I am definitely a cooking enthusiast. I use many cooking techniques (Stove,oven,Instant Pot,Induction and now Air Fryer)-Luv it!

8 TO 10 10-inch flour or corn tortillas

¼ CUP crumbled feta cheese

subheading: ENCHILADA SAUCE:

1 (14-ounce) can fire-roasted tomatoes

1 (12-ounce) jar roasted red peppers, drained

6 scallions

1 Jalapeño pepper seeds removed

1 large clove garlic

juice of 2 limes

1 TABLESPOON olive oil

Salt to taste

subheading: FILLING:

2 (15-ounce) cans black beans, drained

1 CUP corn kernels frozen and thawed or fresh

2 scallions sliced

¼ CUP crumbled feta cheese or queso fresco

¼ CUP chopped fresh cilantro or parsley

¼ TEASPOON ground cumin

½ TEASPOON chili powder

Zest of ½ lime

Juice of 1 lime

Salt to taste

subheading: FOR GARNISH:

Sour cream

Avocado sliced or cubed

Red chili or Jalapeño sliced

Cilantro

Scallions sliced

Directions at bluejeanchef.com

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