Main Course

A nice follow up to the Buffalo Chicken Dip is a spicy Black Bean Enchilada.

http://www.bettycrocker.com/recipes/black-bean-enchiladas/22022f58-0e25-4b03-8a30-24d650cad537

Ingredients:

• 10 g of Vegetable Oil
• 1 x 102 mL of Chopped Onions
• 5 mL of Ground Cumin
• 2 x 102 mL of whole Kernel Corn
• 1.8 x 102 mL of Chunky Medium Salsa
• 4.4 x 102  mL of Black Beans
• 2 x 102 mL of Shredded Monterey Jack Cheese
• 2 x 102 cm Totillas (10)
• 2.9 x 102 mL of Enchilada Sauce

Directions:

1. Heat oven to 177 degrees Celsius. Heat oil over medium heat. Mix onion, cumin, corn, salsa, beans and cheese over oil for 4-5 minutes. 
2. Heat tortillas in microwave. Add mixture to the tortillas then cover in enchilada sauce. 
3. Bake for 25-30 minutes