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1 lb. ground beef, pork, or chicken or 1 can black beans (drained and lightly mashed)
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| 8oz. | reduced or no fat cream cheese |
| 2 cups | cheddar or pepperjack cheese |
| 1 cup | diced white onion |
| Salt and black pepper (1tsp each to start) | |
| 2 Tablespoons | chili powder |
| Tabasco sauce | |
| 1/2 Tablespoon | cumin |
| 1 small | jalapeno |
| 1 can | mexi-corn, (drained) |
| 2 packs of 8 inch flour tortillas or 10-20 | |
| 1 can | black beans, (drained) |
| 6-in. corn tortillas (see note) | |
| 1 can | diced tomatoes, (drained) |
| 2 cans | enchilada or Mexican tomato sauce |
Brown diced onions in a large frying pan. Add ground beef and jalapeno to the cooked onions and cook until meat is browned. Drain but do not rinse pan. Place the mixture in a large bowl. Add the mexi-corn, beans, diced tomatoes, chili powder, and cumin. Chop cream cheese into small cubes and stir into mixture until entirely melted (you may need to briefly microwave the mixture). Add salt pepper, and Tabasco sauce to taste. Refrigerate until cool to the touch.
Spread enough enchilada sauce to cover a 9x13 baking dish. Spread some of the mixture on a tortilla in a line. Roll the tortilla up making sure to tuck in the ends (like a burrito). If using corn tortillas heat them in a pan to soften them first. Place in baking dish and repeat. You can cover them with foil and refrigerate over night.
When ready to bake, preheat oven to 350 F. Spread 1/2 the remaining sauce over the enchiladas and bake for 12-15 minutes. Remove and add remaining sauce (cover edges well) and cheese and bake another 12 to 20 minutes. Let them sit about 10 before serving; they'll be a bit firmer and easier to serve.
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