Veggie Enchiladas with Black Beans, Corn, and Goat Cheese

Ingredients

• 1 package Mission® Gluten Free Tortillas ((6 count))
• 3 cloves garlic (peeled and minced)
• 1/2 yellow onion (peeled and minced)
• 1 jalapeno (seeded and finely chopped)
• 2 15oz cans black beans (canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen, rinsed)
• 6 oz goat cheese (crumbled)
• 2 6oz cans tomato sauce (canned)
• 1 tbsp dried oregano
• 2 tsp chili powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/4 cup cilantro (fresh, chopped)
• 2 scallions (fresh, chopped)
• 1 avocado (peeled and sliced, optional)
• olive oil

Instructions

1. 1

   Heat a drizzle of olive oil over medium heat.

2. 2

   Add half of the garlic, and half of the jalapeno. Cook for 3 minutes, until soft and golden.

3. 3

   Add the tomato sauce, oregano, basil, chili powder, cumin, salt, and pepper.

4. 4

   Stir sauce and bring to simmer.

5. 5

   Cook for 10 minutes to combine flavors, stirring occasionally. Set aside.

6. 6

   Preheat oven to 400 degrees.

7. 7

   Heat olive oil in a large, non-stick pan over medium heat. Add onion, remaining garlic, and remaining jalapeno. Cook 4-5 minutes, until softened and slightly golden.

8. 8

   Add black beans and corn, and cook for 3-4 more minutes.

9. 9

   Add goat cheese and stir until well combined.

10. 10

    Spread a thin layer of enchilada sauce in the bottom of a large baking dish.

11. 11

    On a cutting board, lay out the tortillas. Spread goat cheese-veggie filling down the center of each tortilla. Roll tortilla up around the filling, and line them up tightly in the baking dish.

12. 12

    Bake for 25 minutes.

13. 13

    Sprinkle with remaining goat cheese, and bake for additional 5 minutes.

14. 14

    Remove from oven.

15. 15

    Serve topped with cilantro and scallions. Serve avocadoes on the side, if desired.