Step 1

Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet

Step 2

Sautee on medium high heat for 6-8 minutes, until onion becomes translucent

Step 3

Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts

Step 4

Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime

Step 5

Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)

Step 6

Build enchiladas using filling and place in a baking dish

Step 7

Cover with enchilada sauce and remaining mexican cheese

Step 8

Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.

Step 9

Serve topped with fresh lime juice and avocado slices

Step 10

Enjoy!