1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced very fine
1 cup (give or take) frozen corn
1 can black beans, drained and rinsed
cumin to taste
your favourite salsa
cheddar cheese (or monteray jack, or jalapeno cheddar, whatever you like)
10" flour tortillas (whole wheat hold up better but you'll notice we got regular by mistake this time)
fresh cilantro, chopped for garnish
The makings of a yummy dinner
Saute the onion, red pepper, and jalapeno in a pan with a little olive oil. I use a cast iron skillet because it allows me to use very little oil. Add cumin to your taste. Once the onion and peppers are nice and soft add the corn. You don't need to cook it very long after that since the corn just need to be warmed through. Add the black beans at the very end and carefully mix through. Don't cook and mix too much after that as the beans will get a little mushy (unless of course that's how you like it!).
Ready for rolling
Lay out a tortilla and add salsa, a couple of scoops of the filling, and some cheddar cheese.
Roll it up by folding the ends in first so the filling doesn't fall out and put into a baking dish lined with parchment paper so it doesn't stick. Once you've used up all the filling (the number you end up with depends on how full you make the enchiladas) cover with remaining salsa and shredded cheese. Bake in a 375 degree oven for about 20 minutes or until bubbly. I like to put it under the broiler for a few minutes as it makes the cheese all nice and crusty and delicious.
Garnish with the chopped cilantro (one of my favourite herbs) and serve with sour cream if you like. I normally slice avocado or make some quick guacamole but the avocados were a little overripe this weekend and I was afraid they wouldn't last until Tuesday's dinner.
Also, I want to send a shout out to Aimee for sending me an awesome tri cling. My only dilemma now is where to put it!