Corn and Black Bean Enchilada Bake -- Quad-Cities Online Recipe Book
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Main Dishes:

Corn and Black Bean Enchilada Bake

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Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon chili powder
1 (15 ounce) can enchilada sauce
2 cups salsa
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
6-8 corn tortillas
3 cups shredded cheddar cheese, divided

Instructions

Saute onion in olive oil and chili powder until tender. Stir in enchilada sauce, salsa, beans and corn. Bring to a simmer.

Pour 1/3 of the salsa mixture into a greased 9X13 inch pan and top with half the tortillas and 1 cup cheese. Top with 1/3 of the salsa mixture, remaining tortillas and rest of the salsa mixture. Sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 15-20 minutes.

Nancy O. Mary



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