Serves 8
197 cal · 42 min
Enchilada Bake
Recipe GLPR673674a9d8d6d9
A hearty vegetarian baked enchilada casserole featuring seasoned black beans and corn wrapped in soft corn tortillas, topped with salsa and melted Monterey Jack cheese. Quick to assemble and baked until the cheese is bubbly and golden.
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Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups cooked black beans (or 1 can, 15 ounces, low-sodium, drained and rinsed)
1 cup corn kernels (fresh, frozen, or canned low-sodium, drained)
1 teaspoon ground cumin
2 cups salsa, divided
8 corn tortillas (6-inch)
1/2 cup shredded Monterey Jack cheese
Directions
Wash your hands thoroughly with soap and water.
Heat the oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and cook for 2 to 3 minutes, stirring occasionally, until fragrant and softened.
Stir in the black beans, corn, cumin, and 1/2 cup of the salsa. Mix until well combined.
Reduce heat to medium and simmer for 3 to 4 minutes. Using the back of a spoon, gently coarse mash the beans while keeping some chunks intact.
Spoon about 1/3 cup of the bean and corn filling onto each tortilla. Roll up tightly and place seam-side down.
Spread 1/2 cup of salsa evenly across the bottom of an 11x7x2-inch baking dish.
Arrange the filled tortillas seam-side down in a single layer over the salsa. Pour the remaining 1 cup of salsa over the top, covering all tortillas.
Cover the dish tightly with foil. Bake in a preheated 350°F oven for 15 to 20 minutes.
Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
Return to the oven, uncovered, and bake for 2 minutes longer or until the cheese is fully melted.
Remove from the oven and let rest for 2 minutes before serving.
