Mar 27, 2013 13:07 Enchilada Bake Enchilada Bake Washington State WIC Program March 27, 2013 Comments Enchilada Bake 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.