Bean and Cheese Enchiladas

By carvalhohm

This hot and spicy Mexican dinner recipe can be on the table in less than 30 minutes.

Ingredients

• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (4 ounces) diced green chile peppers, drained
• 1/2 cup frozen whole kernel corn, thawed
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 cups shredded pepper-Jack cheese (10 ounces)
• 1 can (10 ounces) hot enchilada sauce
• 1 can (10 ounces) mild enchilada sauce
• 8 (6 1/2-inch) fajita-size flour tortillas
• Fresh cilantro sprigs, for garnish (optional)

Preparation

Step 1

1.Heat oven to 375 degrees. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.

2.In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup enchilada sauce into bean mixture.

3.Spread 1/4 cup remaining enchilada sauce in 13x9x2-inch baking dish. Brush one side of tortilla with enchilada sauce. Spoon 1/4 cup bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.

4.Bake at 375 degrees for 15 minutes. If desired, garnish with cilantro.