Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Mission Gluten Free Tortilla Wraps -
3
cloves garlic, peeled and minced -
½
yellow onion, peeled and minced -
1
jalapeño, seeded and finely chopped -
2
15oz cans black beans, drained and rinsed -
1
cup corn kernels, fresh or frozen and rinsed -
6
oz goat cheese, crumbled -
2
6oz cans tomato sauce -
1
tablespoon dried oregano -
2
teaspoon chili powder -
1
teaspoon dried basil -
½
teaspoon salt -
½
teaspoon black pepper -
1
teaspoon ground cumin -
¼
cup cilantro, chopped -
2
scallions, chopped -
1
avocado, peeled and sliced (optional) -
olive oil
INSTRUCTIONS
-
Step 1
Heat a drizzle of olive oil over medium heat. Add half of the garlic and half of the jalapeño. Cook for 3 minutes, until soft and golden.
-
Step 2
Add the tomato sauce, oregano, basil, chili powder, cumin, salt and pepper. Stir and bring to simmer.
-
Step 3
Cook for 10 minutes to combine flavors, stirring occasionally. Set aside.
-
Step 4
Preheat oven to 400 degrees.
-
Step 5
Heat olive oil in a large, nom-stick pan over medium heat. Add onion, remaining garlic and remaining jalapeño. Cook 4 - 5 minutes until softened and slightly golden.
-
Step 6
Add black beans and corn, and cook for 3 - 4 more minutes.
-
Step 7
Add goat cheese and stir until well combined.
-
Step 8
Spread a thin layer of enchilada sauce in the bottom of a large baking dish.
-
Step 9
On a cutting board, lay out the tortillas. Spread goat cheese-veggie filling down the center of each tortilla. Roll tortilla up around the filling, and line them up tightly in the baking dish.
-
Step 10
Bake for 25 minutes.
-
Step 11
Sprinkle with remaining goat cheese and bake for additional 5 minutes.
-
Step 12
Remove from oven. Serve topped with cilantro and scallions. Serve avocados on the side, if desired.
