Corn and Black Bean Enchilada Bake
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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
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