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Black Bean & Sausage Enchiladas

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  • 1 12 oz pkg Hillshire Farm Gourmet Creations Beef & Jalapeno Smoked Sausage (cubed)
  • 2 15 oz cans black beans (drained & rinsed)
  • 1/2 cup corn kernals (defrosted if frozen)
  • 1/4 cup cilantro (chopped)
  • Enchilada sauce (recipe below)
  • 1215 corn tortillas
  • 1216 oz shredded cheese (Monterey Jack, Colby-Jack, or Cheddar, divided)

Enchilada Sauce

  • 4 tablespoons olive oil
  • 4 teaspoons cumin
  • 2 tablespoon crushed Mexican oregano
  • 1 tablespoon crushed red pepper (can use less if you want a less spicy sauce)
  • 1/2 cup all-purpose flour
  • 1 6 oz can tomato paste
  • 3 1/2 cups chicken broth (can use other flavors)
  • 1/2 cup water (may need more)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt


  1. To make sauce: In a pot, heat olive oil over medium heat. Whisk in cumin, oregano, red pepper, flour, and tomato paste. Continue cooking, while whisking, for about 1 minute or so (you’ll notice the mixture sticking to the bottom of the pan). Whisk in broth and water and bring to a boil. Cook, stirring frequently, until mixture has thickened. Add lime juice and salt. If mixture is too thick to your liking, you can add more water. Also, taste sauce – if you would like more salt, feel free to add it. Turn off heat and allow to sit while you making enchiladas.
  2. In a mixing bowl, combine cubed sausage, black beans, corn, and cilantro. Coat with approximately 1/4 cup enchilada sauce.
  3. Preheat oven 350 degrees F. Grease a 13×9″ baking dish with cooking spray. Coat bottom of prepared baking dish with about 1/2 cup enchilada sauce. Heat stack of tortillas on a plate, in the microwave – about 1-2 minutes (depends on your microwave).
  4. Dip one side of a tortilla in warm enchilada sauce. I do this by laying one side directly on top of sauce in the pan. Lay tortilla, undipped side down, onto a plate. Spoon a heaping 1/3 cup of black bean/sausage mixture in a line in the middle of the tortilla (directly on top of the sauce). Top with a bit of cheese. Fold top & bottom of tortilla over the filling, keeping sides open. Place filled tortilla seam-side down in prepared baking dish. Repeat with remaining tortillas until baking dish is filled.
  5. Top enchiladas with enchilada sauce until covered. You may or may not use all of the sauce you made – depends on ow much you used during dipping of the tortillas and how much sauce you would personally like on top. Top the sauce with the remaining shredded cheese.
  6. Bake for approximately 15-20 minutes or until cheese is hot, melted, and bubbly. Remove from oven and allow to cool for 5 minutes or so.
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