Cheese Enchiladas

Contributed By: trufriend
The $5 dollar dinner mom cookbook

Serve Cheese Enchilladas with corn and Black Bean Salsa

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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 2 hours
Number of Servings: 2
Special Features: En Espanol
Meal Type: Entree

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Ingredients

/4 dried black beans or frozen previously cooked ($.10)
2 tbsp Vegetable oil ($.07)
2 TBLcornstarc (05)
2 c Homemade vegetable stock i(n my cookbook) ($.18)
1 can 8 oz tomato sauce ($.33)
1 tsp Salt
2 tsp Ground cumin
1 tsp Dried oregano
1 tsp Sugar
Cayenne pepper
10 -8 inch corn tortillas
1/2 Onion choppe
3c Sredded cheddar cheese
1 c Frozen corn kernels
1/2c Homemade salsa fresca (in my cookbook)

Preparation

Add beans to saucepan with 3 C water. BOIL FOR 1 1/2 HOURS OR UNTIL TENDER. COOL AND RINSE under cool water.

Prepare the enchillada sauce. In a skillet heat the oil and cornstarch for 1-2 min. and then whisk in the vegie broth. Whisk th e tomato sauce, salt, cumi,oregno & sugar. Let simmer for 5-6 min.if you like it hotter add cayenne papper now.

Preheat the oven to 350* sPREAD ABOUT 1/2 c OF THE ENCHILLADA SAUCE in the bottom of a 8X8 baking dish. Then place open tortilla in the sauce. Sprinkle with cheese and roll. Spread the remaining sauce over the rolled tortillas. Bake the enchiladas in the preheated oven for 15-20 min. or until the sauce is bubbly and the cheese is melted.

Cook the frozen corn mix with the bean as a side dish with salsa..