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Black Bean Vegetarian Enchiladas

Reluctant Entertainer
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

Olive oil

1

onion, chopped

2

peppers, chopped in large chunks

2

cobs corn, cooked and cut off the cob (or 2 cups frozen)

1 can

Bush’s Black Beans, drained

1 lb

Sharp cheddar cheese, grated

1 can

diced chilies, drained

4 tbsp

butter

1 tbsp

flour

1 tbsp

chili powder (depending on how spicy you like it)

1 tsp

cumin

2 cans

tomato sauce (6 oz cans)

2 cans

water

2 tbsp

sugar (optional, if you like a sweeter sauce)

Corn tortillas

Cilantro