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.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• bake
• savory
• comfort food
• quick
• kid-friendly

Ingredients

• 1 tablespoon oil
• 1 onion (medium, chopped)
• 3 clove garlic (minced)
• 2 cup black beans (cooked)
• 1 cup kernel corn (drained, rinsed)
• 1 teaspoon cumin
• 2 cup salsa (prepared, divided)
• 8 corn tortillas
• 0.5 cup Monterey Jack cheese (shredded)

Instructions

1. In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
2. Add black beans, kernel corn, cumin and 1/2 cup salsa.
3. Cook 3-4 minutes, coarsely mashing black beans with back of spoon.
4. Spoon 1/3 cup filling onto each corn tortilla; roll up.
5. Spoon 1/2 cup salsa into 11x7x2 inch baking dish.
6. Arrange corn tortillas seam side down; top with remaining 1 cup salsa.
7. Cover and bake in 350 °F oven for 15 to 20 minutes.
8. Uncover; top with Monterey Jack cheese.
9. Bake 2 minutes longer or until cheese is melted.

Nutrition (per serving)

• Calories: 197
• Protein: 8.5 g
• Carbohydrates: 31 g
• Fat: 5.2 g
• Fiber: 7.7 g
• Sodium: 482 mg
• Saturated Fat: 1.8 g
• Sugar: 3.4 g
• Cholesterol: 6 mg