THE CORVALLIS CARROT
What you'll be getting:
Black Bean and Corn Enchiladas
175 g enchilada filling (black beans, sweet corn, onions, tomatoes, tofu, spinach, enchilada sauce) *
1/3 c enchilada sauce (tomatoes, tomatillos, green chilies, onions, lime juice, garlic, salt and pepper) *
2 white corn tortillas (gf)
1/4 c shredded cheese
1 T sour cream
*Everything is pretty mild, the filling and sauce are not spicy.
Equipment needed: casserole dish
Preheat your oven to 375.
Lay out all of your ingredients and casserole dish so it is easier to assemble.
If you warm the tortillas in the microwave for 20-25 seconds they will soften and it will be easier to roll them, you do not need to warm them though if you don't have a microwave.
Pour or scoop out approximately 1/3 of the enchilada sauce and put it on the bottom of the casserole dish. This will prevent the enchiladas from sticking. I don't like to use a lot of butter, so the sauce is a good alternative. Divide the filling into 4 or 6 parts, depending on how many servings you are making. Each serving gets 2 enchiladas. Using a spoon put the filling on top of the tortilla.
The filling should take up about a third of the tortilla. When you have the filling on, pick up the bottom half of the tortilla and flip it up over the filling and roll.
As you finish rolling each enchilada, place it in the casserole dish. It is okay if you notice some cracking on the tortillas, they will be covered by sauce and will not dry out.
Pour the remaining sauce over top of the enchiladas.
On top of the sauce, place the cheese. For those following a dairy-free diet I omitted the cheese and sour cream from your meals.
Place in the oven and set a timer for 20 minutes.
Pull from the oven after the timer goes off, let it sit for about 5 minutes to absorb all the sauce.
Top with sour cream if you like, or just squeeze a bit of lime over top. From start to finish this dinner takes just under 30 minutes.