This is super easy and we usually have all these ingredients stocked in the pantry. This is a great quick meal for the middle of the week, or in my case today: Monday night.
To make, get a big bowl and empty drained cans of black beans, pinto beans, Mexicorn, and salsa into the bowl and mix. I added a bag of seasoned Morningstar meal starter crumbles. I seasoned mine with some cumin and garlic- use whatever you while your tacos seasoned with. Mix this into your bean and corn mixture. This is your enchilada filling.
Pour canned (or homemade) enchilada sauce into the bottom of a baking dish. Tonight I used two of the smaller Pyrex dishes because I didn't decide to make the whole recipe until halfway through. I put about a half cup of enchilada filling into the center of a tortilla and then wrap the tortilla like a burrito, but I leave my ends open. Do this until you run out of filling, I made a dozen. Don't be afraid to sardine the enchiladas in there. Everything's pre-cooked for the most part so there isn't a temperature issue. Then pour the rest of your enchilada sauce and sprinkle some cheese on top. Pop your baking dish into the oven at 350 degrees for about a half an hour. I like mine topped with light sour cream.
Enjoy!
