Enchilada Bake
Makes:
8 servings
Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying meal.
Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups black beans, cooked (or low-sodium canned)
- 1 cup kernel corn (1/2 of a 15.2 ounce can, low-sodium, drained and rinsed)
- 1 teaspoon cumin
- 2 cups prepared salsa, divided
- 8 corn tortillas
- 1/2 cup Monterey Jack cheese, shredded
Directions
- Wash hands with soap and water.
- In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
- Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
- Spoon 1/3 cup filling onto each tortilla; roll up.
- Spoon 1/2 cup salsa into 11x7x2 inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
- Cover and bake in 350 °F oven for 15 to 20 minutes.
- Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.
The Bold and Beautiful Book of Bean Recipes
Washington State WIC Program
