Street Corn Enchiladas – CE
chips and salsa, black beans
  • Clean Eating
  • meatless
Street Corn Enchiladas – CE
chips and salsa, black beans
  • Clean Eating
  • meatless
Servings:

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
  1. De-seed and dice jalapeño.
  2. Add next 7 ingredients to mixing bowl. Mix well.
  3. Add 1/2 of enchilada sauce to bottom of casserole dish.
  4. Divide filling evenly between tortillas and roll up tight. Add to casserole dish.
  5. Cover with remaining enchilada sauce.
To Cook
  1. Bake covered at 350 for 15 minutes.
  2. Uncover and bake for another 10 minutes.
  3. Garnish with chopped cilantro.
  4. Heat black beans. Serve enchiladas with black beans and chips and salsa.

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
  1. De-seed and dice jalapeño.
  2. Add next 7 ingredients to mixing bowl. Mix well.
  3. Add 1/2 of enchilada sauce to bottom of casserole dish.
  4. Divide filling evenly between tortillas and roll up tight. Add to casserole dish.
  5. Cover with remaining enchilada sauce.
To Cook
  1. Bake covered at 350 for 15 minutes.
  2. Uncover and bake for another 10 minutes.
  3. Garnish with chopped cilantro.
  4. Heat black beans. Serve enchiladas with black beans and chips and salsa.
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