Enchiladas

Ingredients:

1 Medium Onion, finely chopped

3 Cloves garlic, finely chopped

2 Tbsp Canola Oil

1 Can Vegetarian Refried Beans

1 Can Black Beans

1 Can Diced Green Chilis

1 Cup Frozen Corn

12 oz Enchilada Sauce

1 Tsp Smoked Paprika

1 Tsp Ground Cumin

1/2 Tsp Chili Powder

1/8 Tsp Cayenne Pepper

Salt and Pepper to taste

10-12 oz cheddar or jack type cheese

10 Flour Tortillas, medium size

Directions:

Preheat oven to 375
Heat oil over medium heat, add onions and garlic, cooking until onions are translucent.
Add beans, diced chilis and spices and cook for 2-3 minutes, stirring often.
Add frozen corn and 2 oz of enchilada sauce and cook for 5 more minutes, stirring often
Spread 2 oz of enchilada sauce in the bottom of a 9x13 baking dish.
Scoop 1/10 of the bean mixture and approx. 1/2 oz of cheese into each tortilla, then roll and place in the baking dish at the furthest edge.
Repeat for 9 remaining tortillas, placing each rolled tortilla in the pan, alongside the previous one, filling the dish from end to end.
Spread remaining enchilada sauce along the top of the naked enchiladas, then put in oven for 15 minutes.
Remove from oven, add remaining cheese, then place back in oven and cook for 15 more minutes.
Remove from oven, let stand for 10 minutes.
Serve with sour cream and cilantro, or topping of your choice.