Corn and Black Bean Enchilada Bake -- Quad-Cities Online Recipe Book
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Main Dishes:

Corn and Black Bean Enchilada Bake

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Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon chili powder
1 (15 ounce) can enchilada sauce
2 cups salsa
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
6-8 corn tortillas
3 cups shredded cheddar cheese, divided

Instructions

Saute onion in olive oil and chili powder until tender. Stir in enchilada sauce, salsa, beans and corn. Bring to a simmer.

Pour 1/3 of the salsa mixture into a greased 9X13 inch pan and top with half the tortillas and 1 cup cheese. Top with 1/3 of the salsa mixture, remaining tortillas and rest of the salsa mixture. Sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 15-20 minutes.

Nancy O. Mary




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  Today is Monday, Sept. 15, the 258th day of 2014. There are 107 days left in the year.

1864 — 150 years ago: The Rock River Illinois conference of the Methodist Church will hold its annual sessions this week in this city. About 200 ministers are expected to attend.
1889 — 125 years ago: The Brush electric company had prepared a new schedule of rates to become effective Oct. 1, with slightly increased rates to consumers.
1914 — 100 years ago: The Rock Island Aerie of Eagles made plans for the laying of the cornerstone of a new $50,000 Eagles Home. W.C. Maucker is to be master of ceremonies.
1939 — 75 years ago: Col. Charles A. Lindbergh spoke on "America and Foreign War" in a neutrality debate over nation wide radio hook-up.
1964 — 50 years ago: Two awards of the National Safety council were presented to the city of Rock Island today at noon at a meeting held in the YWCA.
1989 — 25 years ago: The final tallies are not yet in for the summer 1989 Quad-Cities tourism season, but officials are expecting the number of visitors to the area to be at least as good as, if not better than, 1988.






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