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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