I’ve always been afraid to make enchiladas. They look like a lot of work so I never bothered to try, but i’ve been craving enchiladas and we have a brand new Hispanic grocery store that just opened up down the road…
You will need:
2 cups Black Beans
2 cups Corn
1/2 lb Extra Lean Ground Beef
2 cups Enchilada Sauce (Be sure to check the label since most on the market are not gluten free.)
3 cups Shredded Cheese (I used Colby Jack/Cheddar mix)
12 Crn tortillas (Again, be sure to check the label.)
Optional: Adobo Seasoning (I used to cut the tanginess of the enchilada sauce.)
Preheat oven to 350 degrees. Set aside 1 cup of sauce. Spoon a bit of the sauce into a 9’x13′ baking dish, just enough to cover the bottom with a thin layer so that the enchiladas don’t stick. Mix remaining ingredients, except for tortillas and cheese, together in a bowl. Spoon about 1/4″ cup of mixture onto a tortilla, gently roll up, then place into the pan. Once all the tortillas are rolled cover with the remaining sauce and top with cheese. Bake for 35-45 minutes or until warm in the center.
If desired serve with cilantro, salsa, guacamole, and/or sour cream.