Tasty Bean and Corn Enchiladas

Okay, I've been a vegetarian since I was 14. That's a story for another time. My husband is not. How do we manage this? Well, lucky for me my husband is not a picky eater. He's also one of those people who eat to live while I live to eat! So, food is not that big of a thing for him. I do not cook meat for him. If he wants it that's no problem but he needs to cook it himself. (No hate mail please! This does NOT make me a bad wife.) Anyways, he eats anything I make and likes most of it. However he does not usually rave about food. When I made these he loved them and requested them again the next week. So, I'm sharing the recipe with you. It does stick with you because of the beans. It's also very simple and I got it and then doctored it up from Vegetarian Times. I love all the free recipes on there. I also subscribe to that mag. Anyways, onto the recipe! Picture is also from Veg times.

Ingredients:

Black Beans and Corn Filling

• 1 15-oz. can black beans, drained and rinsed
• 1 medium-sized zucchini, diced
• 1 cup frozen corn kernels
• 1/2 cup mild enchilada sauce
• I add some chopped up onions for a little more flavor. It's not in the original recipe
  

Tortillas

• 12 6- to 8-inch corn or flour tortillas

Toppings, Optional

• Sour cream or low-fat sour cream
• Chopped scallions (Green Onions)
  
• Grated Monterey Jack cheese or vegan cheese
• Shredded lettuce

We used the cheese and green onions. The hubbs doesn't love sour cream. Choose whatever you would like though.

To Make:

Put all black bean and corn ingredients in a pot and bring to a boil on medium high. When it boils turn the heat down to low and cover. Cook for 8-10 minutes. Don't forget to stir often!

Meanwhile heat up a skillet with some non-stick spray and then warm the tortillas about 10 seconds on each side. Careful not to burn them.

Then you assemble! Put the bean mix on your warm tortillas (this is where we added some shredded cheese on top of the mix) and wrap them up. I used toothpicks to help me keep them together. Then top as you wish! We poured the extra heated enchilada sauce on and sprinkled with green onions. We have used both green and regular enchilada sauce. Both were good but I think we preferred the green sauce. I'm a fan of using what you like so make this recipe your own! See, very simple and quick for a weeknight. Enjoy!