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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) can pinto beans, drained |
1 cup frozen whole-kernel corn, thawed |
1/2 cup monterey jack cheese with jalapeño peppers, shredded |
1/2 cup chopped fresh cilantro, divided |
2 (10-ounce) cans red enchilada sauce (such as old el paso), divided |
1/2 cup fresh, refrigerated salsa |
cooking spray |
8 (6-inch) corn tortillas |
1/2 cup (2 ounces) crumbled queso fresco or queso añejo |
Directions:
1. Preheat oven to 375°.
2. In a medium bowl, partially mash beans with a fork. Add corn, Jack cheese, 1/3 cup cilantro, and 1/4 cup enchilada sauce.
3. In another bowl, combine remaining enchilada sauce and salsa.
4. Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.
5. Warm tortillas in microwave according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture and crumbled queso. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.
6. Note: Shredded Mexican cheese (such as Kraft or Sargento) can be substituted for queso fresco or anejo.
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