$5 Dinners (freezer meal): Black Bean and Corn Enchiladas

• 1 cup vegetable or chicken broth
• 15 oz. can tomato sauce
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp minced onion
• 1 tsp salt and pepper each
• 15 oz. can black beans, drained and rinsed
• 2 cups frozen corn, warmed and drained
• 4 oz. can diced green chilies, drained
• 1 tsp ground cumin
• 1 tsp salt
• 1 ½ cups shredded cheese, divided
• 12 corn tortillas, warmed
• Salad with dressing for side dish

Prep Ahead

In a medium saucepan, whisk together the broth, tomato sauce, ground cumin, garlic powder, minced onion and salt and pepper, making a red enchilada sauce. Bring to bubbling, then remove from heat.
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn, and green chilies. Stir in the ground
cumin and salt. Last, add 1 cup of the shredded cheese and combine well.
Warm the corn tortillas by wrapping them in a dish towel or paper towels and microwaving for 45 seconds to 1 minute.
To a 9x13-inch disposable baking pan, spread about 1 cup of the enchilada sauce in the base of the pan. Roll the bean corn
mixture into the warmed tortilla and place seam side down, nestled tightly together, in the pan. Pour another 1 cup
of red enchilada sauce over the top of the enchiladas and then sprinkle the remaining cheese on top. Repeat for the 2nd pan.

Freeze & Thaw Instructions

To freeze, cover the disposable baking dish with foil, label it and place in the freezer. Freeze up to 6 months in fridge
freezer or 12 months in a deep freezer. Thaw in the refrigerator for at least 24 hours.

Cooking Instructions

Bake in a 350 F oven for 20 to 25 minutes, or until cheese has melted on top. If baking from partially frozen, add 15 to 20
minutes to the total baking time.
Prepare salad with light vinaigrette dressing.
Serve Black Bean & Corn Enchiladas with side of salad.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGIAFRECKLES.