Ingredients
1 14-Ounce Package
Armour Original Meatballs, Quartered
1 14-Ounce Package
2 Dozen
Corn Tortillas
2 Dozen
4 Cups
Enchilada Sauce, Divided
4 Cups
1 Cup
Black Beans, Drained
1 Cup
1 Cup
Frozen Corn, Thawed
1 Cup
2 Cups
Shredded Mexican Style Cheese
2 Cups
1/4 Cup And 1 Tbsp.
Fresh Cilantro, Chopped
1/4 Cup And 1 Tbsp.
*Jalapeños
*Red Onions
Directions
Preheat oven to 350°F. Grease 9x13 inch baking dish and set aside.
Cut meatballs into quarter pieces. Reserve 1 ½ cups enchilada sauce; set aside. Mix remainder of sauce with meatballs.
Lay corn tortillas in the bottom of the baking dish. Fill each tortilla evenly with ⅓ of meatball mixture, ⅓ cup black beans, ⅓ cup frozen corn and fold tortillas closed. Layer reserved enchilada sauce, remaining shredded cheese, and 1 tablespoon of cilantro over the surface of tortillas.
Bake uncovered for 25-30 minutes, or until cheese is bubbling. Garnish with last of chopped cilantro.
