Cheesy, veggies, delicious enchiladas with homemade sauce.
Ingredients
Olive oil
1onion, chopped
2peppers, chopped in large chunks
2cobs corn, cooked and cut off the cob (or 2 cups frozen)
1can Bush’s Black Beans, drained
1lb.Sharp cheddar cheese, grated
1can diced chilies, drained
4T.butter
1T.flour
1-2T.chili powder, depending on how spicy you like it
1tsp.cumin
2cans tomato sauce, 6 oz cans
2cans water
2Tbsp.sugar, optional, if you like a sweeter sauce
Corn tortillas
Cilantro
Instructions
Preheat oven to 350 degrees. In a large skillet, add oil, chopped onion, and pepper, and saute for 5-6 minutes.
Stir in the cooked corn and beans and cook for another 2-3 minutes.
Melt butter in a sauce pan. Add flour, chili powder, and cumin. Cook until bubbly.
Add tomato sauce and water. Bring to a boil.
Dip corn tortillas in sauce, then put in pan and fill with veggie mixture and cheese and roll up. Pour sauce on top and then more cheese. Bake for 20 minutes, until bubbly. Serve!