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.