Black Bean Enchiladas


6   Flour Tortillas
2 cups 500 ml   Black Beans
0.5 cup 125 ml   Corn
1   Tomato
3   Green Onions
0.25 cup 60 ml   Cilantro
1   Jalapeno
2 tsp 10 ml   Chili Powder
1 tsp 5 ml   Paprika
0.5 tsp 2 ml   each, Salt and Pepper
2 cups 500 ml   Salsa
1 cup 250 ml   Cheese (cheddar or monteray jack...)

1. Dice the tomato, green onion, jalapeno and cilantro finely. Mix the vegetables together with the black beans and corn in a mixing bowl. Stir in the spices.

2. Lay the tortillas out on a clean counter top and divide the bean mixture between the 6 tortilla shells. Roll each one up so it's in a nice tight burrito bundle and arrange in a 9 X 13 casserole dish.

3. Heat the oven to 375*F. Spread the salsa evenly out over top of the enchilada rolls. Bake for 30 minutes. Then take the dish out and sprinkle the cheese out over top of the enchiladas and bake, to melt the cheese, for a further 10 minutes.