Monday night I decided it was time to try a new recipe I had found - Black Bean Enchiladas. It was incredibly easy to make and tasted as wonderful as it smelled! After posting this picture of it on Facebook, I received several requests for the recipe. So, here it is!
Ingredients:
Olive Oil
1 Medium White Onion, Chopped
1 t. Ground Cumin
1 C. Green Giant Valley Fresh Steamers Niblets Frozen Corn, Thawed
3/4 C. Old El Paso Thick 'n Chunky Medium Salsa
15 oz. can Black Beans, rinsed and drained
Monterey Jack Shredded Cheese
10 Corn Tortillas (6 inch)
1 can (10 oz) Old El Paso Enchilada Sauce
Directions:
1. Heat oven to 350 degrees. Spray 2-quart baking dish with cooking spray.
2. In a large skillet, heat oil (about 1-2 T.) in medium heat. Add cumin and onion and cook for approximately 5 minutes, or until onion is tender.
3. Add corn, salsa, beans and 1 cup of cheese.
4. Remove from heat.
5. Heat tortillas in the microwave until they are warm and soft - need to be very soft to prevent the tortilla from breaking.
6. Spread approximately 1/4 cup of bean mixture on tortilla. Then roll tortilla up and place seam down in the baking dish.
7. Spread the remaining bean mixture evenly over the top of the enchiladas, then cover with enchilada sauce.
8. Top with shredded cheese.
9. Bake for 25-30 minutes or until cheese is melted and sauce is bubbling.
That's it! It's an easy, easy recipe to make. If you are a meat lover like my husband then you can do like I did and mix about 1/2 pound of ground meat to the bean mixture. I also added 1/2 can of green verde enchilada sauce in addition to the regular enchilada sauce. Enjoy!
