Black beans enchiladas

Ingredients

• Whole wheat tortilla – 6, about 7-8 inch diameter
• Oil – 3 teaspoons
• Onion – 1 medium, chopped
• Green bell pepper – 1 medium, chopped
• Garlic paste – 1/2 teaspoon
• Corn – 3/4 cup, frozen (If using fresh then boil them.)
• Black beans – 1 (15 oz) can, drained well
• Chopped green chilies – 1 (4 oz) can
• Taco seasoning – 2 tablespoons
• Salt – to taste
• Cilantro – 2 tablespoons, chopped finely
• Enchilada sauce – 1 (10 oz) can
• Mexican cheese – 1 cup
• Green onions – 2, chopped

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Preparation

• Preheat the oven to 350 degree F or 180 degree C.
  
  Heat the oil in a pan on medium heat. Once hot add chopped onions and green peppers and garlic paste. Mix well. And cook till onions are softened.
  
  Then add corn, black beans and green chilies. Mix well and cook for 1 minute.
  Then add taco seasoning, salt and cilantro. Mix well and cook for 2 minutes. Then divide it into 6 equal portions.
  
  Mean while prepare 13x9 inch baking dish. Spray lightly with cooking oil spray. Keep it aside.
  Warm the tortilla in microwave. Work with 1 tortilla at a time. Spread some enchilada sauce. Put one portion of filling. Sprinkle very little cheese.
  
  Close it put into prepared baking dish. Repeat same step for rest enchiladas.
  
  Spread remaining enchilada sauce over it as shown. Sprinkle remaining cheese on top and sprinkle green onions.
  
  Bake into preheated oven for 20 minutes. And serve hot.