Instructions

1. Preheat oven to 375°F
2. Grease a 9 by13 inch tray, lightly spread sauce and set aside.
3. In a saucepan, heat the beans. Add the enchilada seasoning and garlic, stir and set aside.
4. In a frypan, sauté onions and peppers for a couple of minutes. Add corn and coriander, mix and empty into a bowl.
5. Warm a tortilla in the microwave or in a frypan, place the tortilla on a plate and spread some prepared sauce all over.
6. Spread some beans and sautéed vegetables across the center of the tortilla, sprinkle some cheese.
7. Roll up into a cylinder and place in the prepared tray seam side down. Repeat with the remaining tortillas and line them up in the tray.
8. Pour sauce all over the enchiladas to coat completely and sprinkle cheese on top.
9. Cover the tray with foil and bake for 15 minutes. Cheese should be melted.
10. Alternatively prepare enchiladas in individual plates and microwave for 2 minutes.
11. Serve with Mexican rice, sour cream, sliced avocados, and pickled jalapeños.

Instructions

1. In a saucepan bring tomato sauce to a boil, reduce heat to simmer.
2. Add the remaining sauce ingredients, simmer for five minutes.
3. Add more water for desired consistency.