Monday, June 20, 2011

Black Bean and Corn Enchiladas

These enchiladas were simple and filling even without the meat.  They tasted good, but weren't great leftovers since the tortillas got pretty soggy.   The recipe makes more than enough filling for ten tortillas, but would be yummy served over rice or chips.  Also, I would do without the bell pepper next time.  I just didn't care for that flavor mixed with everything else.

Mix in bowl:
4 cups black beans
2 cups frozen corn
2 cups salsa
2 cups plain yogurt
1 cup frozen chopped spinach, thawed and drained
1 cup chopped bell pepper (I would leave this out next time - I thought the flavor was too strong)
1 cup grated cheddar cheese
10-12 8" tortillas

2 cups cheese
2 cups enchilada sauce

Spoon mixture into a tortilla and roll in an ungreased 9x13 pan. Continue to fill tortillas and roll until you're out of mixture. Pour enchilada sauce and top with 2 more cups of grated cheese. Bake at 375 for 35 minutes or until bubbly.

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