Vegetarian Black Bean, Corn, & Cheese Enchiladas In Green Chili Sauce

• 2 6-inch corn tortillas
• A1/2 cup green (or red if you prefer) enchilada sauce (I used 505 Southwestern.)
• A1/4 cup canned black bean, drained and rinsed
• A1/4 cup corn kernels, defrosted if frozen (We used Trader Joeas Roasted Corn.)
• A1/4 cup shredded Mexican Blend Cheese, plus 2 tbsp for garnish.
• 1 tbsp chopped cilantro
• 1 tbsp chopped or sliced avocado - optional

1. 1. Heat the tortillas in the microwave for 15 seconds to soften them.
2. 2. Lay the tortillas on a plate and spread both sides with enchilada sauce. Roll the tortillas and place them on end inside a beer mug, this will be a little messy.
3. 3. Mix the corn, beans, cheese, and cilantro in a medium bowl, and spoon inside the rolled tortillas.
4. 4. Place the extra two tablespoons of cheese into the open spaces left in the mug.
5. 5. Microwave for 2-3 minutes or until the cheese is melted. Garnish with avocado.

corn tortillas, green, black bean, corn kernels, blend cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/vegetarian-black-bean-corn-cheese-enchiladas-in-green-chili-sauce-58395682 (may not work)