Enchiladas - Black Bean And Corn

  1. Preheat oven to 350°F.
  2. Peel and halve onion. Cut halves into 1/2" dice. Stem poblano pepper, seed, and cut into 1/2" dice. Stem, seed, and mince jalapeno. Be sure to wash hands, utensils, and cutting board after working with jalapeno. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
  3. Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeno (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
  4. Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add 1/3 cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
  5. Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
  6. Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
  7. Plate dish garnishing with remaining jalapeno (to taste), radish, enchilada sauce, and sour cream. Bon appetit!

black beans, pepper, enchilada sauce, red onion, pepper, radishes, corn kernels, taco, flour tortillas, cotija cheese, sour cream, olive oil

Taken from www.food.com/recipe/enchiladas-black-bean-and-corn-534330 (may not work)

Another recipe

Switch theme