Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro.
Preheat the oven to 350 degrees F.
In a large skillet, add 1 tablespoon olive oil and heat over medium heat. Add the diced red onion and diced red pepper. Sprinkle on some salt and pepper to taste (I add 1/4 teaspoon of each) and saute for 4-6 minutes, or until onion is translucent and tender. Add garlic and saute for 30 more seconds or until fragrant. Add in the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed so nothing is getting overly browned)
Add in the frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and fresh lime juice. Lower the heat to medium low and cook, stirring frequently until the corn is completely defrosted, about 4 minutes. Meanwhile, cook the tortillas according to package instructions (if using raw tortillas). Set aside to let slightly cool.
In a 3-quart baking dish (9 x 13 pan), spread 1/2 cup enchilada sauce along the bottom.
Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish. Repeat until you've used up all the veggie filling and 1 cup of cheese (which should evenly fill 8 tortillas).
Evenly spread the last remaining 1/2 cup enchilada sauce over the top of the enchiladas. I like to keep the corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup of cheese on top of the sauce.
Bake, uncovered for 15-18 minutes, or until the cheese is melted.
Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice.