Potato, Roasted Corn and Black-Bean Enchiladas

While you can't see the filling in these yummy enchiladas, trust me, they'll be a huge hit!

I usually make them in the summer when I have several ears of roasted corn leftover from a BBQ, but they work just fine with "regular" corn (canned or frozen) too.

The recipe looks lengthy, but it's actually really easy, they go together fast and are a great way to use up leftovers! Sweet potatoes seem to be popular in enchiladas these days, but this recipe uses plain old white potatoes - usually my leftover breakfast homefries. You can also make these "red" or "green", depending on what type enchilada sauce you prefer. Enjoy.

Potato, Corn and Black-Bean Enchiladas

1 onion (chopped)
1 Tbsp. olive oil
2 Tbsp. minced fresh (or pickled) jalapeño (or to taste)
2 cups leftover cubed, fried, white potatoes (or frozen "Potatoes O'Brien" work well)
2 ears fresh corn, roasted on the BBQ grill and cut off cob (OR 1 can corn, well drained - you can add a drop or two liquid smoke if you want the "roasted' flavor)
2 cups drained, cooked black beans (or 15 oz. can of black beans, well drained))
1 envelope/package (or two tablespoons) your favorite taco seasoning blend (or cumin, oregano, chili powder, garlic and onion to your taste)
2 cups green or red salsa
24 corn tortillas (6 inch)
1 - 2 Tbsp olive oil
1 14-oz. can green enchilada sauce (I prefer "Hatch" brand)
3/4 cup soy or whatever milk.
1 8-oz bag shredded Daiya vegan cheese, or whatever 'cheese' product you prefer (any of the varieties work well here, but I LOVE the new Daiya Pepperjack!!)

garnish: chopped green onions or olives

Preheat the oven to 375 degrees F.
Grease a 9x13 inch baking dish with vegetable oil spray.

Filling: In a large skillet over medium heat, saute onion in 1 Tbsp. oil. When onion is soft, add corn, jalapeños and potatoes and cook about five more minutes.(If using frozen potatoes, cook until heated through.)
Add black beans and "mash" beans into potatoes a bit (I use a potato masher) until beans just start to break apart, incorporate with potatoes and get sticky.
Add taco seasonings and 1 CUP of the salsa. Stir together until heated. Remove from heat.

Prepare tortillas: Place a small skillet over medium heat, and add a bit of oil. One at a time, heat tortillas in skillet until pliable, turning with tongs several times if needed. Stack on a plate and cover with damp towel. I do half and then fill them. Then do the other half.

Mix sauce: Mix remainder 1 CUP salsa, enchilada sauce and soy milk to make a sauce.

Fill tortillas:Place a heaping spoonful of the potato and bean mixture onto each tortilla. Roll up tortillas and place them seam side down in the prepared baking dish.

When all tortillas are filled, spoon sauce over the rolled tortillas, spreading to cover all the tortillas even if it's a thin layer.
Bake for 20 minutes covered with foil, then uncover and bake another 10 min. Remove from the oven, and sprinkle 'cheese' over the top. Return to the oven for 10 minutes, or until 'cheese' is melted and bubbly.

Garnish with chopped green onions or chopped black olives if desired.