1 tablespoon vegetable oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/2 serrano chili, diced
1 (15 ounce) can refried beans
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 cup salsa
1 1/2 tablespoons taco seasoning
juice of 1 lime
1 cup cilantro, chopped
12 corn tortillas
2 cans (about 30 ounces) red enchilada sauce
1. Preheat oven 350 degrees F. Heat oil in a pan. Add and saute onion, garlic, and chili pepper. Add refried beans, black beans, corn, salsa, and taco seasoning. Heat through.
2. Squeeze in the lime juice and add the cilantro. Stir to combine. Put about 1/2 cup mixture in corn tortilla and wrap it up and place seam side down in a casserole dish.
3. Pour enchilada sauce over all the rolled tortillas and bake for about 15-20 minutes.
Source of recipe: I wrote this recipe.