Recipe: Layered Vegetable Enchiladas

Name: Recipe: Layered Vegetable Enchiladas
Ingredients: 2 cups fresh or thawed, frozen corn; 1 cup fresh or thawed, frozen bell pepper strips; 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for serving; 1 tablespoon and 1 1/2 teaspoons salt-free chili powder, divided; 1 can (15-ounce) no-salt-added pinto or black beans, drained and rinsed; 4 tablespoons chopped fresh cilantro, divided; 1 can (15-ounce) no-salt-added diced tomatoes; 8 ounces frozen leafy greens, thawed; 8 corn tortillas; 3/4 cup shredded part-skim mozzarella cheese (optional)

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This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.

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Ingredients

2 cups fresh or thawed, frozen corn
1 cup fresh or thawed, frozen bell pepper strips
3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for serving
1 tablespoon and 1 1/2 teaspoons salt-free chili powder, divided
1 can (15-ounce) no-salt-added pinto or black beans, drained and rinsed
4 tablespoons chopped fresh cilantro, divided
1 can (15-ounce) no-salt-added diced tomatoes
8 ounces frozen leafy greens, thawed
8 corn tortillas
3/4 cup shredded part-skim mozzarella cheese (optional)