Corn and Black Bean Enchiladas
DIETITIAN RECIPE -
You can’t go wrong with a delectable enchilada recipe! Whip up these Corn and Black Bean Enchiladas for your Cinco de Mayo or any summer party this season. Try your hand at this simple and scrumptious meal today!
1 can Clearly by Best Choice Black Beans, rinsed and drained
1 can Clearly by Best Choice Kernel Corn, drained
3/4 cup cooked Clearly by Best Choice Instant White Rice
3/4 cup Clearly by Best Choice Salsa
1/4 cup fresh cilantro leaves, chopped
2 cups Best Choice Shredded Cheddar Cheese
1 can Best Choice Red Enchilada Sauce
8 Best Choice Flour Tortillas, 8 inch
Shredded lettuce, salsa, avocado, and sour cream for toppings, if desired
Preheat oven to 375°F.
Spray a 9×13-inch baking dish with Clearly by Best Choice Pan Spray.
In a mixing bowl, add black beans, corn, rice, salsa, chopped cilantro, and 1 cup of shredded cheese. Gently stir all the ingredients to combine them thoroughly.
Scoop about 1/2 a cup of the bean mixture into each tortilla.
Roll the tortillas and place them in the pan with the seam side down.
Spoon the desired amount of enchilada sauce over the filled tortillas. Sprinkle with the remaining cheese.
Spray a sheet of foil with Clearly by Best Choice Pan Spray, then cover the dish with the foil, sprayed side down.
Bake for 20 minutes, remove the foil, and continue baking for another 10 minutes.
Remove the baking dish from the oven and let it cool for 10 minutes.
Serve with lettuce, salsa, avocado, and sour cream, if desired.
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