About the Recipe
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
Preparation
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Add minced garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
Stir in enchilada sauce, cooked shredded chicken (if using), black beans, corn, and sliced jalapeños. Simmer for 5-7 minutes, stirring occasionally.
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.
Pour extra enchilada sauce over the assembled tortillas. Sprinkle evenly with shredded cheddar and Monterey Jack cheeses.
Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
Garnish with chopped cilantro. Serve hot with sour cream, sliced avocado, or hot sauce if desired.
Enjoy!