Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C). Place tortillas on a baking sheet covered with foil; lightly brush each with olive oil and prick all over with a fork.
Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from the oven and allow to cool on a cooling rack.
Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the she”
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Nutrition Facts (per serving)
| 547 | Calories |
| 27g | Fat |
| 56g | Carbs |
| 24g | Protein |
