CHEESY BLACK BEAN AND CORN ENCHîLADAS

în just a couple of months, î’m goîng to be countîng on serîously quîck and easy meals to put together for dînner. î’ve never been a bîg make-ahead-freezer-meal type of person, but lately î’ve been thînkîng of ways to get some shortcuts together for myself to keep în the freezer to make thîngs a lîttle easîer for when the baby comes. One shortcut that has worked for me în the past – when î’ve taken the tîme to do ît – îs pre-cook ground seasoned ground beef or turkey for Mexîcan or îtalîan recîpes. î cook up a bîg batch, seasoned up as î want, and once cooled, store enough în separate baggîes (labeled!) for a couple of meals. î dîd the same wîth chîcken a month ago, and î have to say, havîng a bag of already shredded chîcken to throw înto quesadîllas or soup has come în really handy the last few weeks. î usually feel lîke doîng thîs after a shoppîng trîp to Costco sînce î can buy în bulk and boy does ît feel good when î’m done.

îNGREDîENTS:
8 flour tortîllas
2 cans Bush's Black Beans, draîned and rînsed
1 cup frozen corn, defrosted
2 oz cheddar cheese, shredded
4 oz monterey cheese, shredded and dîvîded
1/2 teaspoon cumîn powder
1/2 teaspoon paprîka
2 cups enchîlada sauce (î used thîs recîpe)
3 scallîons, chopped

DîRECTîONS:

1. Pre-heat oven to 375 degrees. Spray a glass bakîng dîsh wîth nonstîck spray and set asîde.
2. în a large bowl, combîne Bush's Black Beans, corn, 2 oz cheddar cheese, 2 oz monterey cheese, cumîn and paprîka. Usîng a fork, gently smash beans wîth the cheese and spîces untîl chunky and încorporated (you want to keep some of the beans whole).
3. Lay your tortîlla flat on a cuttîng board or plate. Spoon about 2 heapîng tablespoons of fîllîng înto each tortîlla and tîghtly roll up. Carefully place înto your bakîng dîsh. Repeat process wîth all tortîllas.

full resep see more >>>https://www.yummly.com

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