Spicy Black Bean Enchiladas with Mexican Street Corn

Sometimes I just don't want to deal with cooking meat every night. Black beans have lots of protein and makes for a great alternative. You can always go the extra mile and add some shredded chicken into the mix. It would be delicious. I however, kept it vegetarian tonight. Here in Texas they sell Mexican  street corn. It's amazing!! The sweet corn with sour cream goes perfect with the spiciness of the enchiladas. So if your going to make this, PLEASE make both. What's awesome too, is that this meal is really cheap to make. 

1 (15 oz) can of black beans drained and rinsed

1 or 2 (4 oz) cans of diced green chilies 

1 (28 oz) can of enchilada sauce. Pick your favorite kind! 

1/4 sour cream or Greek yogurt

1/2 Mexican shredded cheese 

Dash of cumin 

10-12 small flour tortillas 

Preheat Oven to 375 

Mix beans, chilies, cheese, sour cream and cumin together in a bowl. I used 2 can of green chilies but I think 1 1/2 would be perfect. 

Pour enough enchilada sauce in baking dish to cover the bottom of pan. 

Pour about 3/4 of can in separate bowl.  

Dip tortillas individually into sauce, scoop bean mix into tortilla and roll up. Place seam facing down. 

Pour remaining sauce all over enchiladas and sprinkle with cheese. 

Bake for 20 minutes. 

1 (15 oz) can of corn. Drained and rinsed. 

1/2 fresh squeezed lime juice

Huge scoop of sour cream

1 teaspoon chili powder

S&P to taste

Mix all ingredients together in a bowl. I recommend doubling the recipe.