Black Bean Enchiladas

Name: Black Bean Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Mexican
Ingredients: 425 grams can Progresso® black beans, rinsed and drained; 237 milliliters Green Giant® Niblets® frozen whole kernel corn, thawed; 10 6-inchs corn tortillas (6 inch); 283 grams can Old El Paso® enchilada sauce; 1 teaspoon ground cumin; 227 grams cups shredded Monterey Jack cheese; 118 milliliters chopped onion (1 medium); 177 milliliters Old El Paso® Thick n Chunky medium salsa; 1 Tbsp vegetable oil

You can never have too many Mexican recipes, so give Black Bean Enchiladas From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat.

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Cooking Spray

Cooking Oil

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Baking Pan

Oven

Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese.

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Cheese

Beans

Cumin

Onion

Salsa

Corn

Remove from heat.

On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften.

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Tortilla

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Paper Towels

Microwave

Place 1/4 cup bean mixture along center of each tortilla.

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Tortilla

Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top.

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Roll

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Baking Pan

Pour enchilada sauce over enchiladas, spreading to coat all tortillas.

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Enchilada Sauce

Tortilla

Sprinkle with remaining 1 cup cheese.

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Cheese

Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

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Cheese

Sauce

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Oven

Garnish with remaining ingredients.

Equipment

Ingredients

Servings:

425grams

can Progresso® black beans, rinsed and drained 237milliliters

Green Giant® Niblets® frozen whole kernel corn, thawed 106-inchs

corn tortillas (6 inch)283grams

can Old El Paso® enchilada sauce 1teaspoon

ground cumin 227grams

cups shredded Monterey Jack cheese 118milliliters

chopped onion (1 medium)177milliliters

Old El Paso® Thick 'n Chunky medium salsa 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.