Ingredients
1 Tbsp butter
1 1/2 cup onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 box frozen corn (defrosted)
1-4oz cans chopped green chiles
2 tsp cumin powder
1-2 tsp Mexican Spice Blend
2 TBSP all-purpose flour
1.5 cups vegetable broth
3 TBSP sour cream
3/4 cup bottled salsa
12 flour tortillas
1 1/2 cups enchilada sauce ( 2 small cans)
2 cups shredded Monterey Jack cheese
Preparation
- Saute onion & butter until tender.
- Add flour & cook until smooth
- Add veggie broth & cook over med heat until smooth
- Add beans, corn, chilis and spices
- Cook about 2 minutes
- Stir in sour cream & cook another minute
- May need 2 (9 x 13 ) pans
- Pour some enchilada sauce on bottom of pan
- Fill each tortilla with 1/4 cup of mixture and roll
- Cook at 350F for 20-25 minutes
- Add cheese 10 minutes into cooking
- Done when cheese bubbling and melted
