New recipe of the week #3!

Mexican Black Bean Enchiladas Casserole

1 medium onion, chopped

1 red pepper, chopped

2 garlic cloves, minced

¾ c. salsa

½ c. frozen corn

3 chicken breasts, cooked and shredded

2 tsp ground cumin

2 – 15 oz cans black beans, drained and rinsed

6 whole wheat flour tortillas

Monterey Jack and Cheddar shredded cheese blend

sour cream

Preheat oven to 350 degrees.

In a large skillet, sauté onion, red pepper, and garlic in olive oil. Then add salsa, cumin and black beans. Bring to a simmer over medium heat. Cook, stirring frequently for 3 minutes. Remove from heat. Add frozen corn and shredded chicken.

Mix ¼ c. salsa with some water. Use to coat the bottom of 9 x 13 pan to prevent sticking. Arrange 2 tortillas over the salsa. Spread 1/3 of the bean & chicken mixture over the tortillas and sprinkle with cheese. Repeat layering process two more times.

Cover dish with foil and bake for 30-40 minutes.

Serve with sour cream. Serves 8.

Here yet again is another Mexican dish...did I say we love Mexican?! This recipe has been our favorite of the new recipes so far (although we really have liked them all)! Hope you enjoy it as much as we did!