- Total time 30 minutes
- Portion size 6 servings
Ingredients
Sauce:
Method
In large skillet, heat oil over medium heat; cook onion and sweet pepper, stirring, until softened, about 4 minutes. Add garlic, cumin, sweet and smoked paprika and hot pepper flakes; cook for 30 seconds. Season with salt and pepper. Mix in corn, black beans, salsa and lime juice. Cook, stirring occasionally, until corn is tender, about 5 minutes (if mixture is sticking to pan, stir in a bit of water). Remove from heat.
Sauce
Mix together tomato sauce, garlic, chili powder and cumin; set aside.
Spread bean filling down along centre of each tortilla; roll up tortillas. Transfer to 11- x 7-inch baking dish. Spoon sauce over tortillas; sprinkle with Cheddar cheese. Cover and bake in 350°F oven until cheese is melted, about 15 minutes. Sprinkle with cilantro.
Nutritional facts PER SERVING: about
- Iron 3.5 mg
- Fibre 11 g
- Sodium 900 mg
- Sugars 8 g
- Protein 15 g
- Calories 350
- Total fat 12 g
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 47 g