Black Bean and Corn Enchiladas
  • 15 oz. can black beans drained
  • 15 oz. can kernel corn drained
  • 4 oz. green chilies
  • red pepper diced
  • 1 tsp. cumin
  • 1 tsp. lime juice
  • salt and pepper to taste
  • 2 12 oz. cans of enchilada sauce
  • 4 cups shredded Tex Mex cheese
  • 24 corn  tortillas
  • 2 9x13 baking trays you can use glass or foil trays
  • aluminum foil
Assembly instructions:
  1. In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
  2. Spoon some of the mixture into a corn tortilla. Wrap.
  3. Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
  4. Pour one can of enchilada sauce over top of the enchiladas in each tray.
  5. Sprinkle 2 cups of cheese over each of the dishes.
  6. Cover with two layers of foil. Freeze.
Cooking instructions:
  1. Remove the tray from the freezer. Thaw.
  2. Bake at 350° for 30 minutes.
  3. Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.
Recipe Notes

Note that this recipe makes two trays of enchiladas. If you would like to make just one tray, half the ingredients.