Corn and Black Bean Enchiladas

Mexican addedDecember 2017

  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!

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