Ingredients
- 1/2 cup chopped onion
- 2 cloves, garlic, chopped
- 1 red pepper, cut into 1/4 inch pieces
- 1/2 cup frozen corn kernels, thawed
- 2 tsp. cumin
- 1/2 tsp. salt
- 1 can black beans, drained
- 1 package frozen chopped spinach, thawed, squeezed dry
- 1/3 cup chopped fresh cilantro
- 2 cans mild enchilada sauce
- 8 corn tortillas
- 1 cup shredded Cheddar cheese
- sour cream, opt.
- cilantro, opt.
Directions
Preheat oven to 350 degrees F. Coat skillet with cooking spray. Heat over medium heat. Add onion and garlic; cook, stirring, until softened. Add peppers, corn, cumin and salt; cook, stirring until tender. Add next 3 ingredients; cook, stirring, 5 minutes. Stir in 1/2 cup sauce; cool. Reserve 1 can sauce; spread remaining in 9x13 inch baking dish. Fill tortillas with bean mixture; roll up. Place in dish. Pour sauce over, top with cheese. Bake 20-25 minutes. Top with sour cream and cilantro, if desired.
By Robin from Washington, IA
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