15 1/2 ounce can of black beans, drained and rinsed
1 cup frozen corn kernels
2-3 Tablespoons vegetable oil
Coat each tortilla with oil using brush. Spread out on a cookie sheet or baking dish and bake in a 350°F oven for about 7 minutes. Take out to cool until they are warm to the touch. Raise oven temperature to 400°F.
Combine Treasure Cave® Goat Cheese, black beans and corn in a bowl.
Pour red enchilada sauce in the bottom of a 9x13 glass baking pan, just enough to coat it and pour remaining sauce in a large bowl.
One by one, coat each toritilla with sauce, just enough to have a small layer of sauce. Take 2-3 spoonful’s of the Goat Cheese, black bean and corn mixture and place it in the tortilla then roll-up the tortilla and then place it in the baking dish. Repeat this process for all 12 tortillas.
Sprinkle any leftover sauce and the Monterey Jack cheese on top of the enchiladas.
Place in 400°F oven for 15 minutes or until cheese is melted.