Sunday, June 7, 2009

Black Bean and Corn Enchiladas


1 can corn, drained
1 can black beans, drained
1 can pinto beans, drained
3 cups enchilada sauce, divided
8 whole wheat tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Saute corn over medium high heat for 5-10 minutes. Add beans and heat through.

Spread 1 cup enchilada sauce on bottom of 13x9 baking dish coated with cooking spray. Spoon 1/2 cup of beans and corn down center of a tortilla and top with 2 tbsp of cheese. Roll up and place seam side down in dish. Repeat with other tortillas. Spread the rest of the sauce over the tortillas.

Bake at 350 degrees for 30 minutes covered with foil. Uncover, top with cheese, and bake 10 minutes.

Enchilada Sauce:

1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes

Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.