Mary's Enchilada Casserole

• 10 fat free flour tortillas
• 1-1/2 cups (350 ml) fat free cheddar cheese, shredded
• 4 cups (950 ml) corn kernels
• 2 15 oz (420 grm). cans black beans, rinsed
• 1/4 cup (60 ml) onion, finely chopped
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) chili powder
• 1 6 oz (168 grm). can tomato paste
• 1 6 oz (168 grm). can V-8 vegetable juice, no added salt
• 1 10 oz (280 grm). can enchilada sauce
• 1 6 oz (168 grm). can V-8 vegetable juice, no added salt
• fat free cooking spray

1. Mix filling ingredients together and heat on stove.
2. Then mix sauce ingredients together and heat in saucepan.
3. Heat tortillas.
4. Put some of the filling mixture in it, add about 2 tbsp (30 ml).
5. of Kraft Free cheddar cheese, rolled the up enchilada-style, put them in a casserole dish sprayed with fat free cooking spray.
6. When the dish is full, pour the sauce over the enchiladas, and sprinkle cheese on top.
7. Bake for 30 minutes at about 300 degrees (150 C.) - just enough to warm them.

flour tortillas, cheddar cheese, corn kernels, black beans, onion, ground cumin, chili powder, tomato paste, vegetable juice, enchilada sauce, vegetable juice, cooking spray

Taken from online-cookbook.com/goto/cook/rpage/000E13 (may not work)