Recipe by Chef George S.
To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use. This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food. Serve with Spanish rice and a tossed green salad.
- 1 (15 ounce) can black beans
- 1 cup canned corn or 1 cup frozen corn or 1 cup fresh corn kernels
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped fine
- 3 garlic cloves, chopped fine
- 1⁄2 cup tomato sauce
- 1⁄2 teaspoon salt
- 1 tablespoon ground cumin
- 1 (14 ounce) can enchilada sauce (Old El Paso)
- 8 (8 inch) corn tortillas, (from 12 ct package (Mission Las Grandes White Corn Tortillas
- 2 cups monterey jack cheese, shredded or 2 cups monterey jack pepper cheese
- 1⁄2 cup sour cream
Directions See How It's Made
- Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
- Drain black beans and corn.
- Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
- When bean mixture is hot through, prepare the enchiladas:.
- Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
- Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
- Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
- Gently spoon the remainder of the enchilada sauce over the tortillas.
- Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.