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Vegetarian Carrot Enchilada Bake #GIVEAWAY

Joanne Eats Well With Others
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 3/4 cups

Black beans, cooked

3

Carrots, large

2 tsp

Cilantro, fresh

10 oz

Corn, frozen

1 tsp

Garlic

1

Jalapeno

1

Red bell pepper

1 14 ounce can

Tomatoes

1

White onion, medium

1 tbsp

Lime juice, fresh

1 tbsp

Chili powder

1

Salt and black pepper

1 tbsp

Olive oil

2 tsp

Cumin, ground

8 oz

Pepper jack cheese, grated