click here for her recipe]. As usual, I made a few tweeks and adjustments to suit my household. I used 1 can black beans and 1 can refried beans [just because I had a can of each already in the pantry]. I also didn't use cilantro because it wasn't available in the store, and used Colby Jack cheese for both the filling and on top of the enchiladas.
For the bean filling:
1 can black beans, drained and rinsed
1 can refried beans
1 tbsp. oil
1 cup chopped onion
4 cloves garlic, minced
1 cup corn kernels
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
2 tbsp. lime juice
For the enchiladas:
3 cups bean filling (above)
8-10 medium flour tortillas
shredded Mexican cheese (about 2 cups)
1 can enchilada sauce
To make the black bean filling, place the beans in a medium sized mixing bowl. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese and lime juice. Stir until cheese is melted.
Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.
[click here for printable version]