Every once in a while I feel the need to totally revamp a recipe either to use specific items I have in the pantry or just because I feel like changing things up. Last night we had Enchiladas, but they weren't the boxed El Paso dinner. I used my Quesadilla Casserole filling and rolled it in whole grain tortillas and topped it with Enchilada sauce. Hands down, these were the best Enchiladas I've ever eaten.
1 lb ground beef
1 tsp seasoning salt
1 onion, diced
1 - 15 oz can black beans (drained and rinsed)
1 - 15 oz sweet kernel corn (drained)
1 - 15 oz tomato sauce
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp oregano
1 - 15 oz Old El Paso Enchilada Sauce
1 cup shredded Cheddar or Cheddar Jack cheese
8 - 10 whole grain tortillas
Brown the ground beef with the diced onion. Drain.
Combine beef, black beans, corn, and tomato sauce. Add all spices and heat until bubbling.
Pour 1/2 cup mixture onto a tortilla and roll. Place the rolled tortilla into a 9 x 9" baking dish
Repeat until all tortillas are used.
Pour the enchilada sauce over the rolled tortilas.
Sprinkle cheese over the top.
Bake for 20 minutes at 350 degrees.
Serve topped with sour cream.