Black Bean And Corn Enchiladas

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Black Bean And Corn Enchiladas

 

2 15 oz. cans black beans, rinsed and drained

2 cups frozen corn

1/3 cup sliced scallions, white and light

green parts

1 large tomato, chopped

1/3 cup chopped cilantro and

2 tablespoons chopped cilantro

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1 dash ground chipotle, optional

1 20 ozs. can low-sodium enchilada sauce

12, 6 inch corn tortillas

1/2 cup shredded cheddar cheese or soy cheese

 

Preheat oven to 375 degrees. In large nonstick

skillet, combine black

beans, corn, scallions and tomato. Bring to a simmer

over medium-high

heat. Add 1/3 cup cilantro, oregano, cumin and

chipotle powder. Cook,

stirring occasionally, until mixture is slightly

thickened, 4 to 5

minutes. Remove from heat.

Coat medium baking dish with thin layer of enchilada

sauce.

Place tortillas in stack on microwavable plate; cover

with moist paper

towel. Microwave tortillas on high until soft and

heated through, about

1 minute. Dip tortillas in enchilada sauce to lightly

coat and spread

with about 1/4 cup bean mixture. Roll tortillas and

place seam-side down

in baking dish. Spoon any remaining filling over

enchiladas and cover

with remaining enchilada sauce. Sprinkle with cheese

and bake,

uncovered, until bubbling, 15 minutes.

Sprinkle enchiladas with remaining 2 tablespoons

chopped cilantro and

serve.

Serves 6.

 

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