The Whole Enchilada

I’ve made enchiladas twice this week. I don’t know if that constitutes an addiction, but this is a chance I’m willing to take.

The filling was made from black beans and corn and cheese (cheese not pictured).

Poured into a whole wheat tortilla…

Sprinkle a little cheese on top, with enchilada sauce…

And bake! Then proceed to stuff the entire thing in your mouth rapidly as if it hasn’t just been baking at 350F for 20 minutes.

Ingredients:
1 16oz can black beans, 1/2 16oz can enchilada sauce, 1/2 cup frozen corn, 1/4 cup cheese (filling), two tortillas, 1/4 cup cheese to sprinkle on top (I used “taco blend”)

Mix together the black beans, corn, and the 1/4 cup cheese and stuff the two torillas.
Use a little bit of water dabbed on the flap to shut the tortillas.
Pour the enchilada sauce on top of the tortillas.
Sprinkle 1/4 cup cheese on top.
Bake at 350F for approximately 20 minutes, or until cheese is bubbly.