Enchilada Bake
En Español
Serving Size: 1 enchilada
Yield: 8 servings
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Ingredients:
1 Tablespoon oil
1 large onion, chopped
3 cloves garlic, minced
2 cups black beans, cooked (see recipe)
1 can (7 ounces) kernel corn, drained and rinsed
1 teaspoon cumin
2 cups prepared salsa, divided
8 corn tortillas
1/2 cup shredded Monterey Jack cheese |
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Instructions:
1. In a large skillet heat oil over medium-high heat; sauté onion and
garlic 2-3 minutes.
2. Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
3. Spoon 1/3 cup filling onto each tortilla; roll up.
4. Spoon 1/2 cup salsa into 11 x 7 x 2-inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
5. Cover and bake in 350º degree oven for 15 to 20 minutes.
6. Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted. |
Cost:
Per Recipe: $ 4.12
Per Serving: $ 0.52 |
Source:
Adapted from:
The Bold and Beautiful Book of Bean Recipes
http://here.doh.wa.gov/materials/bold-and-beautiful-book-of-bean-recipes/15_BeanBook_E04L.pdf
Author:
Washington State WIC Program |
Categories:
General Healthy Eating
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
General
Parents of young children
Parents of teens
Hispanic
Vegetarian
Skillet
Oven
Stovetop/Hot Plate
Main Dish
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