A mixture of spices, black beans, corn and lots of cheese wrapped up in a tortilla then smothered with a tangy tomatillo sauce then topped with more cheese. So full of flavor, quick and easy. A perfect family dinner!

INGREDIENTS – serves 2-3

2T olive oil
1/2 onion, chopped
1 jalapeño, finely diced
3 garlic cloves, minced
6 tomatillos, chopped
1 lime, juiced
1/4t salt
1/2t cumin
3/4c light Mexican style beer (Modelo, Corona, etc)

1 can black beans, drained and rinsed
2 ears of corn, kernels cut off
1/2t chili powder
1/2t garlic powder
1/4t smoked paprika
1/4t salt
8oz cheddar, shredded
4oz pepper jack, shredded (or Monterey Jack)

4 10″ tortillas

Garnish: cilantro, parsley, green onion


Preheat oven to 375°F. 

Bring a large skillet to medium-med-high heat. Saute onions, jalapeño and garlic with chili powder, garlic powder, smoked paprika and salt for 2-3 minutes until they’re starting to soften. Stir in the tomatillos and lime juice then reduce the heat to medium and cook, stirring occasionally, until they start to break down, about 10 minutes. Mash with a potato masher or immersion blender to break it down a bit more. Pour in the beer, give it a stir and bring to a simmer for 1-3 minutes then set aside.

Pour about half of the tomatillo sauce in a 8×8-9×9 baking dish and spread it out over the bottom.

In a large bowl, stir together black beans, corn, chili powder, garlic powder, smoked paprika and salt. Add about half the cheeses then stir again. Divide the mixture onto the 4 tortillas, roll them up then place in the baking dish, seam side down.

Pour the remaining tomatillo sauce over the rolled up tortillas and spread it out a bit to coat. Top with the remaining cheese, cover with foil then bake for 30 minutes. Remove the foil then bake for another 10 minutes.


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