Bean and Cheese Enchiladas

Ingredients:

1 15 oz. can kidney beans, drained and rinsed

1 4 oz. can green chile peppers, drained

1/2 cup frozen whole kernel corn, thawed

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

2 cups shredded cheese

2 10 oz. cans mild enchilada sauce

8 6.5 inch tortillas

Preparation:

Heat oven to 375 degrees. In large bowl, mix beans, chile peppers, corn, chili powder, salt, and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.

In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.

Spread 1/4 cup of the remaining enchilada sauce in 13x9x2 inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup of cheese.

Bake at 375 degrees for 15 minutes. If desired, garnish with cilantro.