Vegetarian Black Bean And Cheese Enchiladas

Vegetarian Black Bean And Cheese Enchiladas

 Ingredients

• 12 corn tortillas
• 1 onion chopped
• 2 cans black beans drained and rinsed, 15oz can each
• 4 garlic cloves minced
• 12 oz frozen corn thawed
• 1 bunch cilantro chopped
• 8 oz shredded cheddar cheese
• 24 oz tomato sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tbsp oil

Instructions
Preheat the oven to 375F.
Heat the oil in a non-stick frying pan over medium-high heat.
Add the onion and cook, stirring occasionally, for 5 minutes.
Add the black beans and mash them a few times with a potato masher, so they are broken up but not mushy.
Add corn, cilantro, garlic, chili powder, cumin, 1 cup of cheddar cheese and 1 cup of tomato sauce. Mix until combined.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Spread 1/2 cup of the tomato sauce on the bottom of an 9x13 non-stick baking dish.
Divide the filling mixture in the frying pan into 12 equal parts.
Put 3 tortillas in the microwave and microwave for 30 seconds to warm them.
Roll the enchiladas: put one part of the filling into a tortilla and roll into a roll. Put the roll seam side down in a baking dish. Continue rolling the enchiladas, first warming the tortillas in a microwave 3 at a time. Put the enchiladas next to one another in a baking dish.
When all the enchiladas are rolled, pour the remaining tomato sauce over them and sprinkle the remaining cheese.
Put the black bean enchiladas in the oven and bake for 30 minutes. Cool. Enjoy it !