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Recipe created by Genuine Foods, a proud PHA partner developing thoughtful recipes and nutritious meal kits for the Pass the Love w/ Waffles + Mochi campaign.
Like its yellow buddy bananas, corn is a surprising source of potassium. Rolled up in tortillas with protein-packed black beans and smothered in the easiest, creamiest tomato-chile sauce, this dish is the whole enchilada. Our non-traditional take on enchiladas makes use of the Parmesan cheese you already have, and hopefully inspires you to make your own version soon.
With the rack in the upper third, preheat your oven to 450℉.
Drain and rinse canned beans and corn; chop chipotle peppers.
To make the filling, in a medium bowl, combine black beans, corn and 3 Tbsp Parmesan cheese.
In another medium bowl, whisk to combine 2 Tbsp flour, chipotle peppers, adobo sauce, garlic and 1 cup of water. Stir in tomato sauce and season with ¼ tsp salt.
On the bottom of an ovenproof skillet or baking dish, spread just enough enchilada sauce so that the bottom is covered (to prevent enchiladas from sticking). Arrange tortillas on a work surface. Divide filling evenly among the tortillas. Roll up each tortilla and place in a single layer in the skillet, seam side down. Adjust the rolls as you go so that enchiladas sit snugly in the skillet.
Pour remaining sauce over enchiladas, and then sprinkle with remaining ¼ cup Parmesan cheese. Bake enchiladas on the upper oven rack until the cheese is melted and sauce is bubbling, about 15 minutes.
Bonus Recipe: Cabbage Slaw
In a large bowl combine ½ head of cabbage thinly shredded, ½ red onion thinly sliced, juice of 1 lime, and ½ teaspoon of salt. Mix to combine.
You completed Veggieful Enchiladas.
You've earned the Corn badge!
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