Bean and Cheese Enchiladas
Ready in 30 minutes
1 15 oz. can kidney beans, drained and rinsed
1 4 oz. can green chile peppers, drained
1/2 cup frozen whole kernel corn, thawed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups shredded cheese
2 10 oz. cans mild enchilada sauce
8 6.5 inch tortillas
Heat oven to 375 degrees.
In large bowl, mix beans, chile peppers, corn, chili powder, salt, and cumin.
Slightly mash beans; stir to combine. Add 1 cup cheese.
In medium-size bowl, stir together two cans enchilada sauce.
Stir 1 cup of the enchilada sauce into bean mixture.
Spread 1/4 cup of the remaining enchilada sauce in 13x9x2 inch baking dish.
Brush one side of a tortilla with enchilada sauce.
Spoon 1/4 cup of the bean mixture in center on sauced side; roll up.
Place enchilada in baking dish.
Repeat with remaining tortillas and bean mixture.
Pour remaining enchilada sauce over top to cover.
Top with remaining 1 cup of cheese.
Bake at 375 degrees for 15 minutes.
If desired, garnish with cilantro.