From the Pantry Butler kitchen
Enchilada Bake
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. USDA MyPlate Kitchen — The Bold and Beautiful Book of Bean Recipes — Washington State WIC Program (public domain), via myplate.food
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
Method
- 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.
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