Enchilada Bake

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.