Black Bean & Corn Enchiladas with a Simple Mexican Salad

I made these for the second time last night for dinner and have decided that this is another weeknight 'go to' dinner for our family.
Its so delicious and quick and easy to make with just a few simple ingredients.

Black Bean & Corn Enchiladas with a Simple Mexican Salad

1 can of black beans (pureed in a food processor OR already pureed in the can)
1 small yellow spanish onion (diced)
2 cloves of garlic (minced)
1 teaspoon cumin
1 red bell pepper (diced very small)
1 cup frozen sweet corn
Drizzle of sunflower or other neutral oil
Salt to taste
i package of yellow CORN tortillas (Don't use flour tortillas. Ew)
2 cans of enchilada sauce of your choice
shredded mexican cheese (any brand/variety)


For the Mexican Salad:
1 bag of pre made iceberg or romaine salad mix of your choice (even a head of iceberg works great for this salad)
1 handful of chopped cilantro
1 avocado
2 ripe tomatoes
1 lime
2 tablespoons of neutral oil
salt to taste

Preheat your oven to 375

In a large sauce pan, drizzle a bit of oil over medium high heat and add onions, garlic and allow to cook for a few minutes before adding your peppers, corn and cumin. Cook all veggies until tender and add your pureed black beans and a few good pinches of salt. Stir well together (you can add a little bit of water-no more than a tablespoon or so if your filling seems to be way too thick. Thick is good though!).

In a large baking dish (I used a big glass dish that I often use for casseroles), dump one of your two cans of enchilada sauce in the bottom and then microwave your corn tortillas for about 20 seconds (wrap them in a damp paper towel before microwaving so they don't dry out). This will make them warm and pliable so they don't break when you roll them (it's no big deal if they do break a little bit, however). Bring your bean mixture over to your enchilada making station and get rolling!

Dip each tortilla in the sauce that is on the bottom of the baking dish to coat lightly, spoon about 2 tablespoons of your bean mixture into the tortilla and gently roll and place seam down in the pan (yes, your hands will be messy from this process so make sure they are clean before your begin). Line them up into a pretty row until the entire pan is full (It doesn't have to be perfectly uniform. This is a rustic dish). Open your second can of sauce and pour evenly over the top of the enchiladas and then sprinkle them with a very generous amount of cheese.

Cover with foil and bake about 20 minutes until bubbling and then for 5 more minutes uncovered to get the cheese a little bit golden if you prefer.

When you take the enchiladas out, let them sit and cool for a few minutes (we CANNOT do this because we must eat them immediately even though they don't keep their shape when you scoop them out of the pan right from the oven :)

While you are waiting for your enchiladas to cool, make your delicious, simple salad. In a large bowl add your bag of lettuce, handful of chopped cilantro, diced tomato, diced avocado (we love big pieces) juice from half of the lime, oil and a few pinches of salt. Toss together until it tastes delicious. Add more salt if necessary (I will taste, add what I think it needs, toss some more, taste, add again if necessary and repeat this process until the salad is perfect).

WIth a spatula, scoop your enchiladas from the baking dish onto a plate and top with a big heaping pile of mexican salad. The combo is DELICIOSO!! :)