**note cheese used for this recipe is Daiya non dairy cheese**

24 ounces of Enchilada Sauce (see below)
1/4 cup diced white/spanish or yellow onion
1.5 cup cheddar cheese
1 3/4 cup Monterrey jack cheese
3/4 cup black beans
1/4 cup frozen corn
Ten 5inch Corn Tortillas

Enchilada Sauce:

One 28oz can of low-sodium tomatoes
1 med jalapeno-diced
1/2 cup diced red onion
1/2 medium green bell pepper – chopped
juice of 1/2 lime
fresh ground pepper to taste
dash of red pepper flakes
**mix, cover and refridgerate for at least three hours**
*Note: it tastes even better if you make this the night before and let the flavours mix together**

  • Preheat oven to 450 degrees
  • Spray Glass casserole dish and then coat bottom with Enchilada sauce
  • Combine onions, beans, 1 cup of cheddar, 1 cup of monterrey jack, corn in a dish
  • Warm the corn tortillas for about 30 seconds in a microwave 
  • ** note: I keep the tortillias under a lid after I heat them so they stay warm while I am prepping each one**
  • Fill each warm tortilla with a table spoon or two of the mixture, roll and place seam side down in casserole dish tightly together
  • After they are assembled place the remaining enchilada sauce over the rolled tortillas
    Top with remaining cheese
  • Bake covered for 15 minutes, remove foil and bake for another 10 to 15 minutes.  Let sit to cool for at least 10 minutes.
  • If you want a broiled finish, turn on the broiler for the last 2 minutes.

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