Black Bean and Corn Enchiladas

After living in Oklahoma for, well, a lot of years, I have come to really enjoy Tex-Mex (and Mexican) food. One of my family’s favorite dishes has become these black bean and corn enchiladas. I especially like that I can put a very small amount (or not at all) of cheese in the enchiladas or on the top. Often times I skip the cheese on the inside and only put a light dusting on top. We’re eating a lot less dairy these days, so that keeps it tolerable to my stomach. You can use corn tortillas instead of flour, but I find them more challenging to roll, so I take the easy way out.

The Players

2 cups cooked black beans (or 1 15 ounce can, drained and rinsed)

2 cups frozen corn

1 can (4.5 ounces) chopped green chiles

8 ounces shredded Colby-Monterey Jack cheese

1 can enchilada sauce

8 flour tortillas (6-7″)

Shredded Lettuce, chopped tomatoes, chopped avocado, sour cream and salsa toppings

The Fun

1. Heat oven to 350 degrees. Spray 13.x inch glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chilies, 1 cup cheese, and 1/4 cup enchilada sauce.
2. Spread 1/2 cup of enchilada sauce over bottom of baking dish. Spoon 1/2 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.
3. spray sheet of foil with cooking spray and cover the baking dish with the foil (sprayed side down).
4. Bake 30-35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.