Corn and Black Bean Enchilada Casserole  |  Hy-Vee

Corn and Black Bean Enchilada Casserole | Hy-Vee

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Ingredients

  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cups shredded Mexican blend cheese
  • 8-10 large tortillas
  • 1 jar (24 oz) enchilada sauce

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