Total Time: 50 minutes; 20 minutes active | Servings: 8

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 24-28 oz. enchilada sauce
• 2 cans black beans, cooked, drained
• 1 cup frozen corn
• 1 teaspoon dried oregano
• 24 corn tortillas
• 2 cups shredded Monterey Jack cheese
• Chopped avocado, cilantro, sour cream (optional)

Preparation

• Lightly oil a 9x13 baking pan, and preheat the oven to 375°F.
• Drizzle olive oil in a large saute pan and place over medium-high heat. Add the onions and stir until they start to sizzle. Reduce the heat to low, and stir occasionally for about 10 minutes.
• Pour the enchilada sauce in a 1-quart pot. Place over medium-high heat and bring to a boil, then reduce the heat to a simmer. Stir the beans and corn into the sauteed onions and stir in 1/2 cup of the enchilada sauce. Stir in the oregano.
• Place the pot of sauce next to the prepared pan. Warm the corn tortillas, wrapped in damp paper towels, in the microwave for 30–40 seconds, or steam a few at a time in a steamer basket. Let cool slightly. Dip each corn tortilla in sauce, then measure about 1/4 cup of the bean mixture into each tortilla. Roll up the tortilla and place in the prepared pan, tucking the filled rolls tightly alongside each other in two rows.
• Pour the remaining sauce evenly over the rolls. Spread gently with the back of a spoon. Sprinkle the cheese over the enchiladas.
• Bake for 30 minutes, until the cheese is melted and golden brown.
• Serve hot. If desired, top with avocado, cilantro or a dollop of sour cream.

Serving Suggestion

• Serve these easy enchiladas with a side of rice or quinoa, mixed with tomatoes, corn and olive oil.

Nutritional Information