Mexican Corn, Red Pepper and Black Bean Enchiladas

Ingredients

• 1 (15-ounce) can enchilada sauce or 1 (15-ounce) jar salsa
• Mexican Corn, Red Pepper and Black Bean
• 6 to 8 (6- to 8-inch) corn tortillas
• 2 cups shredded cheddar cheese

Instructions

1. 1How-to: Preheat the oven to 375 degrees. In a rectangular or 9-by-13-inch glass baking dish, pour a thin layer of enchilada sauce or salsa and spread evenly. Spoon some of the Mexican Corn, Red Pepper and Black Bean into a tortilla, roll it up, and place it in the pan, seam side down. Repeat until finished. Spread the rest of the sauce on top of the tortillas. Sprinkle the cheese over the top. Bake for 25 minutes, or until the edges of the enchiladas are slightly crispy.