black bean enchiladas.

My family came to visit this past weekend for the Easter holiday, and I knew just what to make for dinner Friday night that was easy, filling and above all, meat-free: Enchiladas. This recipe for black bean enchiladas was a winner all-around (and, in my opinion, tasted even better than most meat-filled enchiladas I’ve had).

Happy Monday!

Black Bean Enchiladas
Adapted from Betty Crocker

Yields: 12 to 14 enchiladas

1 tablespoon olive oil
1 medium red onion, chopped
1 teaspoon ground cumin
about 1 1/2 cups canned corn, drained (I just used one normal-size can of corn, drained)
1 cup chunky salsa
1 15-ounce can black beans, drained and rinsed
1 4.5-ounce can diced green chilies, drained and rinsed
2 1/2 cups shredded cheese (cheddar, mozzarella, or Monterey Jack all work well)
12 to 14 8-inch whole wheat or regular flour tortillas
1 10-ounce can enchilada sauce
sour cream, sliced jalapenos, chopped cilantro, salsa and guacamole for serving as garnishes, if desired

Preheat oven to 350 degrees F. Spray a 13-by-9-inch baking dish with cooking spray and set aside.
In a large skillet over medium heat, heat the oil. Add onion and cumin and cook until onions are soft, about 5 minutes. Add corn, salsa, black beans, chilies and 1 cup shredded cheese and stir. Remove from heat.
Place 1/3 cup black bean mixture in center of each tortilla. Tuck in sides and roll up. Place seam-side down in baking dish.
Top with enchilada sauce and remaining shredded cheese. Bake until warm and cheese is melted and bubbly, about 30 minutes. Garnish with remaining ingredients, if desired.