Ingredients
Prep
- 1 jalapeno
- 3 C frozen corn
- 3 C shredded Monterrey jack cheese
- 1/4 C Queso fresco
- 1/4 C light mayonnaise
- 2 T lime juice
- salt and pepper to taste
- 1 t chili powder
- 12 corn tortillas
- 10 oz green enchilada sauce
On Cooking Day
- 14 oz can black beans
- 1 chips and salsa
- 1/4 C chopped fresh cilantro
Instructions
To Assemble
- De-seed and dice jalapeño.
- Add next 7 ingredients to mixing bowl. Mix well.
- Add 1/2 of enchilada sauce to bottom of casserole dish.
- Divide filling evenly between tortillas and roll up tight. Add to casserole dish.
- Cover with remaining enchilada sauce.
To Cook
- Bake covered at 350 for 15 minutes.
- Uncover and bake for another 10 minutes.
- Garnish with chopped cilantro.
- Heat black beans. Serve enchiladas with black beans and chips and salsa.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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