Enchilada Bake


  • 1 Tablespoon oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups black beans, cooked
  • 1 can (7 ounces) kernel corn, drained and rinsed
  • 1 teaspoon cumin
  • 2 cups prepared salsa, divided
  • 8 corn tortillas
  • 1/2 cup shredded Monterey Jack cheese


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

Yields: 8 servings
Serving Size:  1 enchilada

Nutrition Information per Serving:
Calories:  210
Total Fat: 5g
Cholesterol: 5mg
Sodium: 520mg
Total Carbohydrate: 34g
Sugars: 5g
Fiber: 5g
Protein: 9g

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