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I love how fresh and light these are–the perfect healthy dinner! If you haven’t tried whole wheat tortillas, give them a go!
In a large bowl, combine black beans, corn, onion, tomatoes, green chiles, garlic, and 1/4 cup of cheese. Stir in 1/2 cup salsa, lime juice and zest, cilantro, pepper, and salt. Taste mixture and season with additional salt, pepper, or more salsa as needed.
To make enchiladas, spray a 9×13″ baking dish with cooking spray. Scoop 1/2-3/4 cup of filling into the center of each tortilla and roll up, folding in each end as shown. Form a single layer in baking dish. Cover with enchilada sauce and sprinkle with remaining 1 cup of cheese.
Makes 8-10 enchiladas.
Bake at 350F for about 30 minutes, or until bubbly.
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