1 small onion, diced
1 bell pepper, diced
2 cups black beans, soaked and cooked (or a 16 oz can)
1 cup corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon celtic sea salt
1 1/2 cups Monterey jack, shredded and divided
2 cups salsa
12 six-inch flour tortillas
In a bowl, mix together the onion, pepper, black beans, corn, spices, and 1/2 cup of the cheese. Add about 1/3 cup filling to each tortilla, roll up tightly, and place in large casserole dish. When done pour salsa over enchiladas. Cover and cook at 400 degrees for 20 minutes. Uncover, sprinkle with cheese, and cook an additional 10 minutes.
I served topped with piima cream (or use sour cream) and accompanied with Soaked Brown Basmati Rice. Makes 6 servings of two enchiladas.