12 to 15 minutes
12 ounces frozen H-E-B beef skirt for fajitas
1 (15 ounce) can black beans
1 (11 ounce) can corn kernals
1 (4.5 ounce) can chopped green chilis
1 (15 ounce) can enchilada sauce
8 ounces shredded monterey jack cheese (2 cups)
12 corn tortillas
Heat oven to 425 degrees. Spray a large baking sheet with nonstick spray.
Meanwhile, heat fajitas in microwave according to package directions, then cut or tear faj
itas into bite-sized pieces. Rinse and drain black beans. Drain corn. Combine beans, corn
and green chiles in a medium bowl.
Lay 2 tortillas on prepared baking sheet about 4 inches apart.
Spread 2 tablespoons enchilada sauce over each tortilla. Spread about 1/4 cup fajita piece
s and a scant 1/4 cup bean mixture over sauce on each. Sprinkle 1/4 cup cheese over each t
Lay a second tortilla over cheese on each stack, then repeat layering process in step
No Nutritional Information Available
H-E-B Cooking Connection