| | Directions | 1. Preheat oven to 350°F. Mix tomato sauce, water and Enchilada Sauce Mix in large skillet. Bring to boil. Reduce heat to low; simmer 5 minutes. Mix black beans, corn and 1/2 cup of the sauce in medium bowl. Set aside.
2. Dip warm tortillas, one at a time, into the remaining sauce in skillet, covering both sides with sauce. Transfer to a plate. Spoon 1/4 cup bean mixture down the center. Fold over tortilla sides; place seam-side down in 11x7-inch baking dish. Spoon any remaining bean mixture into the sides of the dish. Pour remaining sauce over enchiladas. Top with cheese.
3. Bake 15 minutes or until heated through. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 1 can (15 ounces) tomato sauce |
| - | | 1 1/2 cups water |
| - | | 1 package McCormick® Enchilada Sauce Mix |
| - | | 1 can (15 ounces) black beans, drained and rinsed |
| - | | 1 can (11 ounces) whole kernel corn, drained |
| - | | 1 cup shredded Cheddar cheese |
| - | | 8 corn tortillas, warmed |
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