15 oz Can of Black Beans (rinsed and drained)
11 oz Can of Corn (drained)
1 Package Taco Seasoning
1 cup Shredded Mexican Cheese (divided)
8 Flour Tortillas
10 oz Can Enchilada Sauce
2 Tbsp. Diced Scallions
In a large bowl, mix well the collards, beans, corn, and taco seasoning. Stir in ½ cup álarita salsa, and 1/2 cup cheese.
Spread remaining álarita salsa over the bottom of the baking dish.
Place rolls, seam-side down, in the baking pan and pour enchilada sauce over the rolls.
Top with remaining cheese and bake for 20 minutes, until the cheese is melted. Let cool for 10 minutes and serve with fresh scallions.
We’re always somewhere fun! Whether we’re teaching a cooking class or sampling, we always have a blast! Come see us!