Black Bean and Corn Enchiladas

Ingredients

• 15 oz can Black beans
• 1 cup Sweet corn
• 15 oz Red enchilada sauce
• 8 pieces Corn tortillas
• 2 cups Shredded Monterey Jack cheese
• 1 tsp Cumin
• 1/2 tsp Chili powder
• 1/4 cup Fresh cilantro(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a medium bowl, combine the drained black beans, corn, half of the cheese, cumin, and chili powder.

3. 3

   Pour about 1/2 cup of enchilada sauce onto the bottom of the baking dish and spread evenly.

4. 4

   Warm the tortillas in the microwave for 30 seconds to make them pliable.

5. 5

   Place a generous spoonful of the bean and corn mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.

6. 6

   Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.

7. 7

   Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly golden.

8. 8

   Let cool for 5 minutes and garnish with fresh cilantro before serving.