Use the elements left over from last night's bean and roasted corn salad to make a platter of oozing enchiladas. The salad acts as the filling for the enchiladas and the mango salsa tops the finished dish.
These exceptional enchiladas are perfect for a vegetarian Cinco de Mayo celebration. If you don't have a leftover corn and bean salad, the recipe details how to make it from scratch. To see how it's done, read more