Black Bean and Corn Enchiladas with Cilantro-Lime Rice and Avocado Salad

Preheat oven to 375°F (190°C).

Rinse 3/4 cup white rice in cold water until water runs clear. In a medium saucepan, combine rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

While rice cooks, dice 1/2 yellow onion and 1 red bell pepper. Mince 2 garlic cloves.

Drain and rinse 1 can of black beans. In a large skillet, heat 1 tablespoon oil over medium heat. Add diced onion and sauté for 3 minutes until softened.

Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add drained black beans, 1 cup corn kernels, diced red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder. Stir and cook for 5 minutes.

Spread 1/4 cup enchilada sauce on the bottom of a 9x9 inch baking dish.

Warm 6 corn tortillas in the microwave for 30 seconds to make them pliable. Fill each tortilla with about 1/3 cup of the black bean mixture and roll up. Place seam-side down in the baking dish.

Pour remaining enchilada sauce over the rolled tortillas and sprinkle with 1 cup shredded Mexican cheese blend. Bake for 20 minutes until cheese is melted and bubbly.

While enchiladas bake, fluff the cooked rice with a fork. Zest and juice 1 lime, then stir zest, 2 tablespoons lime juice, and 1/4 cup chopped cilantro into the rice.

For the avocado salad, dice 1 avocado and halve 1/2 cup cherry tomatoes. Toss with remaining chopped cilantro, juice from remaining lime, 1 tablespoon olive oil, and salt and pepper to taste.

Serve enchiladas hot with cilantro-lime rice and avocado salad on the side.