potato, black bean and corn enchiladas

2 smaller potatoes
1 can of sweet corn (drained)
1 can of black beans (drained)
10 corn tortillas
2 cloves garlic
vegetable oil
1 can of green enchilada
8oz mexican cheese
8x12 pyrex dish

preheat the oven to 350 degrees

cut the potatoes up into pretty small pieces and cook them up in a pan with some vegetable oil. mash and chop up the garlic, and toss that in with the potatoes. finely chop some onion (your preference on how much) and toss that in with the potatoes and garlic. sprinkle on some salt and some cumin. in the meantime, in a mixing bowl add the corn, black beans, a small amount of the green enchilada sauce and some more salt and cumin. once your potatoes are soft, remove from the stove and add to the contents of the mixing bowl.
in another pan add about 1/16 to 1/8 inch oil and heat up. using tongs, place a tortilla into the oil. let it simmer a bit, then flip it over. once it's bubbling remove from oil and place onto a plate to cool. repeat with all tortillas
now that you've cooked all the tortillas, and mixed the corn, beans, and potatoes, grease the pyrex dish. take a single tortilla, add roughly a spoonful of the mixture, add a pinch of cheese, roll up the tortilla and place into the dish. you can place the tortilla into the plate and add contents if the tortillas are still too hot to the touch. after doing this with all the tortillas add a liberal amount of cheese on top and the same with the green sauce.
put into preheated oven for roughly 20 minutes or until it starts to look bubbly. let it cool and enjoy


let me tell you about leftovers

made ribs last weekend, and cut up some of the leftovers for nacho's today. i'll post about ribs when i remember to get good pictures