Quick Black Bean Enchiladas - Olympia Food Co-op
Hearty black bean enchiladas with creamy cheese, served over rice or quinoa. Perfect for leftovers and a quick dinner favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 24-28 oz. enchilada sauce
- 2 cans black beans, cooked, drained
- 1 cup frozen corn
- 1 teaspoon dried oregano
- 24 corn tortillas
- 2 cups shredded Monterey Jack cheese
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