A Florida Twist to Tex-Mex Food #FreshFromFlorida

~“This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.”

I love to make fresh meals for my family. The fresher and better the quality the more amazing my meals come out! Right now #FreshFromFlorida has some amazing produce that is perfect for all that summer entertaining.

Florida corn is so perfectly sweet right now. So are the watermelons! The blueberries are in season and have just the right amount of sweetness to them. Not sure what to do with those beautiful tomatoes or fresh seafood. Head to Fresh From Florida’s website for some amazing recipes.

I made a few of the awesome recipes I found on the Fresh From Florida website. We had Sweet Corn & Black Bean Enchiladas, Midsummer Melon Salsa, and a Passion Fruit & Orange Margarita’s. It was such a great combination of flavors and it was a pretty healthy meal. We also loved that it was light on the stomach in the Florida heat. You can find the recipe for the Sweet Corn & Black Bean Enchiladas below and the other two on Fresh From Florida’s website.

The meal actually was so great I have made it twice since. I also intend to invite some friends over and have this yummy meatless dinner after a long day at the beach. It was so easy to make I think it will be my go to fast food dinner! I love an easy healthy meal especially in the summer! A day in the sun almost requires fast dinner!

Sweet Corn & Black Bean Enchiladas Recipe

Ingredients:

1/2 cup onion, chopped
1 cup fresh corn kernels
2 bell peppers, diced
1 teaspoon ground cumin
1 cup salsa, your favorite kind
1 can low-sodium black beans, rinsed and drained
10 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided
1 can enchilada sauce
1 tablespoon vegetable oil
pan-release cooking spray
kosher salt to taste
freshly ground pepper to taste

Directions:

Preheat oven to 350 degrees F.
Lightly spray an 11×7-inch (2-quart) baking dish with pan-release cooking spray.
Add vegetable oil to a medium pan.
Cook onion, corn and bell peppers over medium-high heat for 3 minutes.

Add cumin, salsa and black beans and continue to cook for 2 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove pan from heat and let cool slightly.
Place an even amount of the filling mixture in each of the 10 tortillas.
Using 1 cup of shredded cheese, evenly distribute it on top of each of the 10 tortillas.
Carefully roll up each stuffed tortilla and place them seam side down in the sprayed baking dish.
Pour the enchilada sauce over the rolled enchiladas, spreading to coat all tortillas.
Sprinkle with remaining 1 cup cheese.
Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
Remove enchiladas from oven and let cool slightly.
Serve enchiladas with diced Florida avocado, salsa and sour cream.