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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  Today is Thursday, April 24, the 114th day of 2014. There are 251 days left in the year.

1864 -- 150 years ago: We learn that it is a contemplation to start a paper mill in Rock Island during the summer by a gentleman from the East.
1889 -- 125 years ago: The gates of Oklahoma were swung open at noon today, and a throng of more than 30,000 settlers started over its soil.
1914 -- 100 years ago: The Iowa Coliseum Co. was incorporated with $40,000 capital and planned a building on 4th Street between Warren and Green streets in Davenport.
1939 -- 75 years ago: Plans are being discussed for resurfacing the streets in the entire downtown district of Rock Island.
1964 -- 50 years ago: Some 45 jobs will be created at J.I. Case Co.'s Rock Island plant in a expansion of operations announced yesterday afternoon at the firm's headquarters in Racine, Wis.
1989 -- 25 years ago: Gardeners and farmers cheered, but not all Quad-Citians found joy Saturday as more than an inch of rain fell on the area. Motorists faced dangerous, rain-slick roads as the water activated grease and grime that had built up during dry weather.








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