Makes 8 servings. Recipe is from the Washington State WIC Program.
1 tbl. oil
1 onion, chopped
3 cloves garlic, minced
2 cups black beans
1 (7-oz.) can corn, drained and rinsed
1 tsp. cumin
2 cups salsa, divided
8 corn tortillas
1/2 cup Monterey Jack cheese, shredded
1. In a large skillet, heat oil over medium-high heat. Sauté onion and garlic 2 to 3 minutes.
2. Add beans, corn, cumin and 1/2 cup of salsa. Cook 3 to 4 minutes, coarsely mashing the beans with the back of the spoon.
3. Spoon 1⁄ 3 cup filling into each tortilla and roll up. Spoon 1/2 cup salsa into an 11-inch-by-7-inch-by-2-inch baking dish. Arrange tortillas seam side down and top with remaining salsa.
4. Cover and bake in a 350-degree oven for 15 to 20 minutes. Uncover and top with cheese. Bake 2 minutes longer or until cheese is melted.
Estimated cost per recipe: $4.12.
Estimated cost per serving: $0.52.
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