Enchilada bake

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Corn Oil
½ large Onion, Chopped
2 cloves Garlic, Minced or
Pressed
1 cup Black Beans, Cooked &
Drained & Rinsed
½ cup Kernel Corn Cooked &
Drained
1 teaspoon Cumin
1 cup Prepared Salsa Divided
4 Corn Tortillas
¼ cup Shredded Monterey Jack
Cheese

Directions

1. in a Large Skilet Heat Oil Over Medium-High Heat. Saute Onion and Garlic 2-3 Minutes. add Beans, Corn, Cumin & ½ C. Salsa. Cook 3 To 4 Minutes, Coarsely Mashing Beans With the Back Of a Spoon.

2. Tortillas Roll Better If Heated. Moisten Lightly & Stack Between Pieces Of White Paper Toweling. Wrap With Foil & Heat in 350 Degree oven 10 Minutes or Place Opened Package Of Tortillas in Micro-Wave and Microwave on High About 1 Minute.

3. Spoon ⅓ C. Of the Filling Onto Each Tortilla. Roll Up. Spoon ¼ C. Of Salsa Into a Small Baking Dish. Arrange Tortillas, Seam Side Down. Top With the Remaining Salsa, Adding More If Necessary To Top All the Enchiladas. Cover. bake in a 350 Degree oven 15 To 20 Min. Uncover; Top With Cheese. bake 2 Minutes or Longer or until Cheese Is Melted.

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