Corn and Black Bean Enchiladas

Mexican Vegetarian addedDecember 2017

• ½ cup chopped onion
• 1 tablespoon minced garlic
• 1 can black beans
• 1 red or green pepper, chopped
• 1 can whole kernel corn
• ½ cup fresh cilantro
• (optional) 1 tablespoon Worcestershire sauce
• 8 ounces tomato sauce (see also mexican tomato sauce)
• 1 teaspoon oregano
• 2 teaspoons chili powder (to taste)
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 3 cups shredded cheese (jack or cheddar combos)
• shredded cheese (jack or cheddar combos)
• green enchilada sauce
• (optional) black olives
• 12 corn tortillas
• oil
• (optional) sour cream

1. Sauté onion and garlic for 1 minute.
2. Add beans, peppers, corn and fresh cilantro.
3. Add next 7 ingredients (Worcestershire sauce through black pepper).
4. In another skillet, heat oil.
5. Add tortillas, one at a time, for 10 seconds on each side.
6. Drain on paper towel.
7. Using 2 9 ⨯ 13 pans, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
8. Fill each tortilla with a spoonful of meat mixture.
9. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
10. Roll tortilla and place seam side down in pan.
11. Continue with remaining tortillas.
12. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
13. At this time, pan may be refrigerated for several hours or overnight.
14. Bake in 350°F oven for 20 minutes (30 minutes if refrigerated).
15. Top with sour cream.
16. Enjoy!

Tips

• I often do half Chicken and half Beef.