Mexican

Corn and Black Bean Enchilada is for Dinner.

Corn and Black Bean Enchilada takes 45 minutes to prepare.

Corn and Black Bean Enchilada takes 30 minutes to cook.

Corn and Black Bean Enchilada makes 9 servings.

The ingredients for Corn and Black Bean Enchilada are:

9 Azteca corn tortillas

3/4 cup frozen corn (thawed)
3/4 cup canned black beans (rinsed and drained)
3 Tbsp. canned chopped green chilies
1 cup canned diced tomatoes (rinsed and drained)
1/8 cup sliced black olives
.50 cup shredded cheddar cheese (1/4 cup -filling, 1/4 cup - topping)

Enchilada Sauce:
1/2 Tbsp. olive oil
1/2 cup frozen chopped onions
1 Tbsp. minced garlic
1/2 tsp dried oregano
1/2 tsp. ground cumin
2 Tbsp. chili powder
1/8 tsp. ground cinnamon
1/2 Tbsp. cocoa
1.5 Tbsp. Bob's Red Mill all-purpose flour
2 cups chicken broth

Here is how you make Corn and Black Bean Enchilada:

Enchilada Sauce:In a large nonstick skillet over med. heat, heat the oil and saute the onion until tender, about 5 minutes. Add the garlic, oregano, cumin, chili powder, cinnamon, cocoa, and flour, stirring for one minute.Gradually add the broth, stirring to mix well. Bring to a boil over med. heat, reduce heat and cook over low heat for 30 minutes. Remove from heat.Spread 1/2 cup of sauce into an 11x7 inch baking dish. Mix 1/3 cup of sauce with the filling ingredients. Warm tortillas and fill with filling. Roll up and place in baking dish. Pour remaining sauce evenly over enchiladas. Sprinkle with remaining 1/4 cup cheddar cheese, cover and bake at 350 degrees for 30 minutes.Garnish with sour cream and chopped green onions.Serving Size: 9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user DKHINES2.

The nutritional information for Corn and Black Bean Enchilada is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 138.4

• Total Fat: 4.0 g
• Cholesterol: 5.6 mg
• Sodium: 274.6 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 3.6 g
• Protein: 5.4 g

Corn and Black Bean Enchilada is Mexican cuisine.