Black Bean - Corn Enchiladas

In my house, enchiladas are sorely underrated. We turn to tacos, fajitas, quesadillas, but ignore the ever-so-humble enchilada... and we miss out because of it. Finally, we've started to remedy this oversight and variations on these delicious enchiladas have now appeared several times. The best part? They not only come together quickly but can use a wide variety of (frozen!) veggies making this something you can dive into last minute when it's a post-work scramble to figure out a healthy dinner.

Unfortunately, I haven't quite convinced my kids to dive into these wholeheartedly yet but perhaps yours are more adventurous... and  I hold out hope. Just keep in mind that these can have as much or as little of a kick as you want, so plan accordingly to tastes in your household. I share a relatively mild version below.

Time: 45 min (nearly all baking time)

Black Bean - Corn Enchiladas

Ingredients:

1 can organic or low-salt black beans (organic tend to have lower salt)

1 frozen bag of corn (12-16 oz)

1 frozen bag of mushrooms (8-10 oz)

1 tsp ground cumin

1/4 tsp chili powder

1 bunch of green onion, chopped

8 oz shredded low fat mexican cheese

6 low-carb tortillas

2 10-oz cans enchilada sauce

Get your oven pre-heating to 400 degrees.

Grease a 9x13 glass baking dish.

Rinse and drain the black beans well. (This does matter - otherwise the texture gets quite mushy.) Combine with the corn, mushrooms, cumin, chili powder, green onions, about 2/3 of the cheese, and about a third a can of enchilada sauce. There is no reason to defrost first - just combine and toss away. Pour the remaining 2/3 can of enchilada sauce in the bottom of the glass baking dish.

Take each tortilla and fill generously with the veggie mix. Roll up and place seem side down in the glass baking dish. Repeat until you have six enchiladas across the pan. This should be a snug fit. Have extra filling? No worries! Simply sprinkle that evenly across the top.

Pour the second can of enchilada sauce evenly across the top of the filled tortillas and sprinkle the remaining 1/3 bag of cheese across the top.

Spray a piece of foil with cooking spray and then cover the enchiladas. (If you skip this then the cheese will stick to the foil!) Bake for 30-35 min. Enjoy!

Note: I often make two of these at the same time, putting the other into a foil baking dish. I then freeze it rather than baking it. When you're ready to eat it, let it defrost in the fridge overnight and just pop straight into the oven the next day.