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This Mexican delight has a moderate amount of heat, but won't be too spicy for the kids.
1 can (15 ounces) tomato sauce
1 1/2 cups water
1 package McCormick® Enchilada Sauce Mix
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) whole kernel corn, drained
1 cup shredded Cheddar cheese
8 corn tortillas, warmed
Preheat oven to 350°F. Mix tomato sauce, water and Enchilada Sauce Mix in large skillet. Bring to boil. Reduce heat to low; simmer 5 minutes. Mix black beans, corn and 1/2 cup of the sauce in medium bowl. Set aside.
Dip warm tortillas, one at a time, into the remaining sauce in skillet, covering both sides with sauce. Transfer to a plate. Spoon 1/4 cup bean mixture down the center. Fold over tortilla sides; place seam-side down in 11x7-inch baking dish. Spoon any remaining bean mixture into the sides of the dish. Pour remaining sauce over enchiladas. Top with cheese.
Bake 15 minutes or until heated through.
(Amount per serving)