Ingredients

2 6-inch corn tortillas

½ cup green (or red if you prefer) enchilada sauce (I used 505 Southwestern.)

¼ cup canned black bean, drained and rinsed

¼ cup corn kernels, defrosted if frozen (We used Trader Joe’s Roasted Corn.)

¼ cup shredded Mexican Blend Cheese, plus 2 tbsp for garnish.

1 tbsp chopped cilantro

1 tbsp chopped or sliced avocado - optional

Preparation

  1. Heat the tortillas in the microwave for 15 seconds to soften them.
  2. Lay the tortillas on a plate and spread both sides with enchilada sauce. Roll the tortillas and place them on end inside a beer mug, this will be a little messy.
  3. Mix the corn, beans, cheese, and cilantro in a medium bowl, and spoon inside the rolled tortillas.
  4. Place the extra two tablespoons of cheese into the open spaces left in the mug.
  5. Microwave for 2-3 minutes or until the cheese is melted. Garnish with avocado.