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Wednesday, April 1, 2009

Black Bean and Corn Enchiladas

These were really yummy and David didn't even realize there wasn't meat in there until I told him.


1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Mexicorn, undrained
1 can (4.5 oz) chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (19 oz) enchilada sauce
10 flour tortillas (6 inch)
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

1. Heat oven to 350F. Spray 13x9 inch glass baking dish. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.


2. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/4 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

3. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

3 comments:

AmyG said...

Definitely going to try this... the girls would love something like this, as well. Thanks!

Cindy B said...

I made this using corn tortillas because I think the corn & beans together make a more complete protein and my husband said it was about the best thing I've ever made. Thanks!

Cindy B said...

Oh, please delete my previous comment where I stupidly said I used corn tortillas for a more complete protein - in a dish that uses a can of corn. Geez! What a moron I can be.