Black Bean Enchiladas

by Jan Howell

Prep Time: 10 Minutes

Cook Time: 30 Minutes

6020625

Ingredients (6-8 servings)

• 2 cans La Victoria Enchilada Sauce (10 oz.)
• 12-115 White Corn Tortillas
• 2 cups cooked or canned black or pinto beans
• 1 cup Corn, fresh or frozen
• 1 cup Zucchini, minced
• 3 Garlic cloves, minced
• 1 cup Tomato, chopped finely, or 1 can diced
• 1 Bell Pepper, chopped (optional)
• Shredded Cheese (optional, you don't really need it)
• Top with a dollop of
• Guacamole and chopped black olives.

Simple ingredients!  If you have the time, you could cook your own beans.  This is a great option for a food storage meal! 

Mix all the filling ingredients and 1/2 of the enchilada sauce, reserving some to pour over the top.

 In a 9 x 13 casserole dish, moisten the bottom with enchilada sauce. Layer the corn tortillas, then 1/3 of the filling. Repeat for a total of three layers, end with corn tortillas.

 Drizzle the remaining enchilada sauce over the top.

Top with shredded cheese, (optional).

Bake 350 degrees for 30 minutes.

Serve on a bed of greens and enjoy!

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