Black Bean Vegetarian Enchiladas

• Vegetarian

• Produce

  • 1 can Bush's black beans
  • 1 can Chilies
  • 1 Cilantro
  • 2 Cobs corn
  • 1 Onion

• Condiments

  • 2 cans Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tbsp Flour
  • 2 Peppers
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortillas

• Dairy

  • 4 tbsp Butter
  • 1 lb Cheddar cheese, sharp grated

• Liquids

  • 2 cans Water

Found on reluctantentertainer.com

Description

Ingredients

• Olive oil
• 1 onion, chopped
• 2 peppers, chopped in large chunks
• 2 cobs corn, cooked and cut off the cob (or 2 cups frozen)
• 1 can Bush’s Black Beans, drained
• 1 lb. Sharp cheddar cheese, grated
• 1 can diced chilies, drained
• 4 T. butter
• 1 T. flour
• 1-2 T. chili powder (depending on how spicy you like it)
• 1 tsp. cumin
• 2 cans tomato sauce (6 oz cans)
• 2 cans water
• 2 Tbsp. sugar (optional, if you like a sweeter sauce)
• Corn tortillas
• Cilantro

Directions

• Preheat oven to 350 degrees. In a large skillet, add oil, chopped onion, and pepper, and saute for 5-6 minutes. Stir in the cooked corn and beans and cook for another 2-3 minutes. Melt butter in a sauce pan. Add flour, chili powder, and cumin. Cook until bubbly. Add tomato sauce and water. Bring to a boil. Dip corn tortillas in sauce, then put in pan and fill with veggie mixture and cheese and roll up. Pour sauce on top and then more cheese. Bake for 20 minutes, until bubbly. Serve!