Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
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.
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.
Ingredients
- 1 tbsp Oil
- 1 piece(s) Onion chopped
- 3 tsp Garlic, cloves, minced
- 2 cup Black beans, cooked, or low-sodium canned
- 1 cup Kernel corn, low-sodium, drained and rinsed
- 1 tsp Cumin
- 2 tbsp Prepared salsa, divided
- 8 piece(s) Corn tortillas
- 2 tbsp Monterey Jack cheese, shredded
Instructions
- 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.
Storage and Meal Prep Tips
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