Vegetarian Enchilada Bake
Corn tortillas need to be heated so that you can roll them without cracking and splitting. The traditional method for softening involves dipping the tortillas in hot oil, however, the same result can be achieved by lightly moistening the tortillas with water, wrapping them in foil, and placing them in a 350 degree oven for 10 minutes. You can also wrap the tortillas in a cloth towel and microwave them on high for 1 to 2 minutes.
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 16-ounce can black beans, rinsed and drained
- 1 7-ounce can whole kernel corn, rinsed and drained
- 2 teaspoons ground red New Mexican chile
- 1 teaspoon ground cumin
- 2 cups Mexican-style salsa, divided
- 8 corn tortillas
- ½ cup shredded Monterey Jack cheese
- Shredded lettuce
- Chopped fresh cilantro
Preheat an oven to 350 degrees F.
To make the filling, heat the oil in a heavy saucepan and sauté the onion and garlic until they are softened. Add the beans and coarsely mash them. Add the corn, chile, cumin and ½ cup of the salsa, then cook for 5 minutes.
Spread ½ cup of the salsa onto a baking dish.
Heat the tortillas to soften them, and spoon about 1/3 cup of the filling onto each tortilla and roll up. Place the tortillas, seam side down, in the baking dish. Top the enchiladas with the remaining sauce. Cover the pan with aluminum foil.
Bake for 15 minutes. Remove the foil and sprinkle the cheese over the top. Bake, uncovered, until the cheese is melted, about 30 minutes.
Garnish with the lettuce and cilantro and serve.