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Ingredients

  • 8 corn tortillas
  • 1.5 cups cooked brown rice
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn drained (canned or frozen)
  • ½ teaspoon cumin
  • Salt to taste
  • 2 packages Frontera Enchilada sauce or 2
  • 2 cups grated Grass Roots Dairy Jalapeno Gouda divided
  • 1 ripe avocado diced
  • thinly sliced fresh jalapenos optional
  • sour cream for serving
  • 1 quartered lime for serving
  • ½ cup chopped cilantro for serving