Black Bean Enchiladas

• 2 cans (14.5oz) Black Beans (drained & Rinsed)
• 1 can (14.5oz) Corn, Drained (or Corn From 2 Ears Fresh)
• 1/2 whole Sweet Onion, Diced
• 3 whole Roma Tomatoes, Seeded & Diced
• 1 can (4oz) Diced Green Chiles (don't Drain)
• 1 clove Garlic, Minced
• 1- 1/4 cup Monterey Jack Cheese, Grated, Divided Use
• 1/2 cups Salsa
• 2 whole Limes, Zest & Juice
• 1/4 cups Cilantro, Chopped
• 1/2 teaspoons Black Pepper
• 1 pinch Salt
• 10 whole Flour Tortillas (use Medium Size)
• 1 can (about 28oz) Red Enchilada Sauce (use Large Can)

1. In a large bowl, combine black beans, corn, onion, tomatoes, green chiles, garlic, and 1/4 cup of cheese.
2. Stir in 1/2 cup salsa, lime juice and zest, cilantro, pepper, and salt.
3. Taste mixture and season with additional salt, pepper, or more salsa as needed.
4. To make enchiladas, spray a 9x13 baking dish with cooking spray.
5. Scoop 1/2-3/4 cup of filling into the center of each tortilla and roll up, folding in each end as shown.
6. Form a single layer in baking dish.
7. Cover with enchilada sauce and sprinkle with remaining 1 cup of cheese.
8. Makes 8-10 enchiladas.
9. Bake at 350F for about 30 minutes, or until bubbly.

black beans, corn, sweet onion, tomatoes, green chiles, clove garlic, cheese, salsa, whole limes, cilantro, black pepper, salt, flour tortillas, red enchilada sauce

Taken from tastykitchen.com/recipes/main-courses/black-bean-enchiladas-2/ (may not work)