Whether served for meatless Monday or your family's everyday vegetarian meal, these unconventional enchiladas will leave everyone asking for more.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) enchilada sauce
• 1 cup frozen corn
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 8 corn tortillas (6 inches), cut into 1/2-inch strips
• 1 cup shredded mexican cheese blend
• optional: chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

Directions

1. Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortilla strips.
2. Bring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. Garnish with optional ingredients as desired.