Ingredients

The following ingredients have 4 Servings
  • 1 pound shredded beef or ground beef (cooked)
  • 1 can corn ((15 ounces), drained (or 2 cups fresh or frozen))
  • 1 can diced tomatoes with green chilies ((10 ounces))
  • 1 can black beans ((15 ounces), drained)
  • 1 ½ - 2 cups red enchilada sauce (home made or canned (about 15 ounces))
  • 2 cups shredded cheese (Mexican blend or cheddar)
  • 6 - 8 flour tortillas (large)
  • cilantro (fresh, chopped)

Instruction

  • In a large bowl, combine beef, corn, diced tomatoes, black beans and one cup of shredded cheese.
  • Spread about ½ cup of enchilada sauce on the bottom of a 9x13 inch casserole dish.
  • Place a large spoonful of the beef mixture on each tortilla, roll tightly and place seam side down in the casserole dish.
  • Spread remaining enchilada sauce on top of the rolled up tortillas, and sprinkle with the remaining cup of cheese.
  • Bake in a 350F oven for 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with fresh chopped cilantro.