Enchilada Bake

30 min · Serves 8

Based on a recipe from The Bold and Beautiful Book of Bean Recipes Washington State WIC Program, via USDA MyPlate Kitchen

What goes in

• 14.8 mloil
• 1onion
• 3garlic
• 2 cupsblack beans
• 1 cupkernel corn
• 4.9 mlcumin
• 2 cupssalsa
• 8corn tortillas
• ½ cupMonterey Jack cheese

How to cook it

1. Warm the oil in a large pan over medium-high heat and cook the onion and garlic for 2 to 3 minutes.
2. Stir in the beans, corn, cumin, and 0.5 cup of salsa, cooking for 3 to 4 minutes while lightly crushing the beans with a spoon.
3. Place 0.33 cup of the bean mixture onto each tortilla and roll them up tightly.
4. Spread 0.5 cup of salsa on the bottom of an 11x7 inch baking dish.
5. Lay the rolled tortillas in the dish with the seam side facing down and pour the remaining 1 cup of salsa over the top.
6. Cover the dish and bake at 350 °F for 15 to 20 minutes.
7. Remove the cover, sprinkle with cheese, and bake for another 2 minutes until the cheese has melted.

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