Sunday, April 29, 2012

Black & Pinto Bean Enchiladas

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can fiesta corn, drained
1/4 cup salsa
1/2 cup diced can tomatoes
2 roma tomatoes, diced
1/2 small onion, finely chopped
1/2 cup Mexican cheese, shredded
1/4 cup lime juice
2 tsp. dried cilantro

7 flour tortilla (I used 4 whole wheat shells and 3 flour shells)
1 cup Mexican cheese
1 can enchilada sauce

1. Preheat oven to 350 degrees. Prepare 9 by 13 pan with cooking spray. Combine black beans, pinto beans, corn, salsa, diced tomatoes, onion, cheese, lime juice and cilantro in a bowl. Stir until completely combined.

2. Spoon 1/7 of bean mixture into tortilla shells, roll and place fold down. Bake for 20 minutes. Remove from oven and top with enchilada sauce and Mexican cheese. Return to oven for 10 minutes.




Recipe adapted from One Lovely Life

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