No-Bake Vegetarian Enchiladas Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the black beans, corn, bell peppers, onions, cumin, chili powder, salt, and lime juice.
• STEP 2.Mix well to combine all the ingredients.
• STEP 3.Spread a spoonful of salsa verde on each tortilla.
• STEP 4.Place a scoop of the black bean mixture on top of the salsa verde.
• STEP 5.Roll up the tortilla tightly and place it seam-side down on a serving platter.
• STEP 6.Repeat with the remaining tortillas and filling.
• STEP 7.Drizzle the enchiladas with more salsa verde and garnish with fresh cilantro and avocado slices.
• STEP 8.Serve the enchiladas cold, either as a main course or as an appetizer.

Cooking Tips

• You can use store-bought salsa verde or make your own by blending tomatillos, jalapenos, onions, garlic, and cilantro.
• Feel free to add shredded cheese or sour cream to the filling for extra creaminess.
• These enchiladas can be made ahead of time and stored in the refrigerator for up to 24 hours.

Storage and Serving

• Store the enchiladas in an airtight container in the refrigerator for up to 24 hours.
• Serve the enchiladas cold, either as a main course or as an appetizer.