Corn and Black Bean Enchilada Casserole

Corn Tortillas, 10 tortilla, medium (approx 6" dia)
Beans, black, 1 can
Yellow Sweet Corn, 1 can
Salsa, 1 jar (like Pace)
*Tillamook - Queso Blend Shredded Cheese, 2 cup (can use reduced fat but it does melt a little differently)
*Cumin seed, 1 tbsp
Chili powder, 1 tbsp
*Garlic Salt, 1 tsp
*Peppers, green chili, canned, diced, 1 serving

Preheat over to 350. In a large bowl, mix black beans, corn, green chiles, spices and about 1/4 cup of the salsa. Prepare a large casserole pan (13 ") by spreading a tbsp or two of salsa on the bottom to wet it and prevent sticking. Begin by taking a corn tortilla in one hand, and scooping two heaping spoonfuls of the bean mixture into the tortilla. Sprinkle with a tbsp of shredded cheese. Roll the stuffed tortilla as best you can and put it seam-down in the casserole pan. It's likely that it will flop open! Don't be afraid to mash these guys down because the finished product will be more casserole-like than individual tortilla-like. Continue to fill and roll tortillas until you are out of space - approximately 10 tortillas (8 along the long side of the pan, 2 filling the spaces). Cover with remaining salsa, doing your best to get the tops coated as much as possible. Sprinkle remaining cheese (if desired - the whole 2 cup bag is calculated in the nutrition info) and bean mixture over the top, cover with foil and bake for 20 minutes.

Serving Size: makes 5 servings of 2 "enchiladas" or tortillas

Number of Servings: 5

Recipe submitted by SparkPeople user PHIZZYLIZZY.