Enchilada Bean Dip With Corn Food

ENCHILADA SKILLET

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
• Bake until the cheese has melted, 15 to 18 minutes.
• Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
• 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
• 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
• 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
• 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
• 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
• 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
• 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
• 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
• 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
• 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
• 13. Let it sit out of the oven for about 5 minutes before serving.
• Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

ENCHILADA BEAN DIP WITH CORN

Steps:

• Preheat oven to 350 degrees F.
• Drain 1 can tomatoes and set aside.
• Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
• Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
• Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS

Steps:

• To make sauce:.
• Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
• To assemble and cook enchiladas:.
• Preheat oven to 350.
• Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
• Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
• Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
• Roll the tortilla and place it seam side down in the baking dish.
• Repeat and then top with remaining enchilada sauce.
• Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
• Should make 8 large yummy enchiladas!