This is not a picture of my enchiladas. If I posted my picture, you would not want to make this recipe - green enchilada sauce does not photograph well. If you want to see what I mean, look up green enchiladas in Google images, and you'll see - the pea soup over tortillas look is not very appetizing.
But these were so good! I made them a few days after the 4th of July with some leftover corn salad (made from corn scraped off the cob).
Green enchilada sauce is made from tomatillos and is a little more fresh and tart tasting than red. It's widely available with other Mexican food products.
This is a rare recipe that I developed myself. The amounts are approximate.
Black Bean and Corn Enchiladas Verde
1 T. olive oil
1 T. lime juice
1/c. red onion, diced
1.5 - 2 cups of corn
1 can black beans (or 2 cups), drained and rinsed
1 can Rotel tomatoes, any kind
8-12 flour tortillas
1 large can (28 oz. +) green enchilada sauce (I often make my own, but didn't have time)
1 12-oz. package Queso Fresco (Mexican crumbling cheese - texture of feta)
Mix together corn, black beans, Rotel tomatoes, and diced red onion. Drizzle with olive oil and lime juice and stir to combine. Pour in 1/4 - 1/2 cup of enchilada sauce and combine.
Place a tortilla on a dinner-sized plate, and put 1/4 cup of the filling on one edge of a tortilla. Wrap it up, trying not to spill the filling out. Put the tortillas, seam side down, in a baking dish. Pour rest of enchilada sauce on top of tortillas, trying to cover completely. Crumble and sprinkle cheese on top.
Bake at 350 degrees for 20 minutes. Turn on a broiler for a couple of minutes (watching carefully) until enchiladas are slightly browned and bubbly.
Serve with sour cream, cilantro, hot sauce, etc.