Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4-6

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 can (10 oz) enchilada sauce

• 1 cup cooked shredded chicken (optional for extra protein)

• 1 cup black beans, drained and rinsed

• 1 cup corn kernels

• 1-2 jalapeños, thinly sliced (adjust for heat preference)

• 1 tsp chili powder

• 1/2 tsp cumin

• Salt and pepper to taste

• 8 small flour or corn tortillas

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• Fresh cilantro, chopped (for garnish)

• Sour cream (optional for serving)

Optional:

• Sliced avocado

• Hot sauce

Directions:

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.

3. Add minced garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.

4. Stir in enchilada sauce, cooked shredded chicken (if using), black beans, corn, and sliced jalapeños. Simmer for 5-7 minutes, stirring occasionally.

5. Lightly grease a baking dish. Spoon about 1/4 cup of the filling onto each tortilla, then roll up and place seam-side down in the dish.

6. Pour extra enchilada sauce over the assembled tortillas. Sprinkle evenly with shredded cheddar and Monterey Jack cheeses.

7. Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.

8. Garnish with chopped cilantro. Serve hot with sour cream, sliced avocado, or hot sauce if desired.

Enjoy!

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