xiaoxl/recipe_data huggingface dataset:
Air-Fried Keto Coconut-Breaded Cod
Category: uncategorized
By theChrisMarsh

The coconut aminos overcome the natural fishiness of cod, making it taste sweeter like orange roughy. Once you have made keto bread crumbs, this is actually a very quick recipe to make.

Ingredients:
4 (6 ounce) fresh cod fillets
¼ cup coconut aminos
½ cup shredded Parmigiano-Reggiano cheese
1/2 cup garlic keto bread crumbs
⅓ cup unsweetened coconut flakes
1 tablespoon granular sucralose sweetener (such as Splenda®)
2 teaspoons salt
1 teaspoon ground dried chipotle pepper
3 large egg yolks
3 tablespoons heavy cream
2 tablespoons coconut aminos

Directions:
Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl for 8 hours. Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper together in the bowl of a food processor; blend into a moderately fine powder. Mix egg yolks, cream, and remaining 2 tablespoons coconut aminos together in another bowl for egg wash. Dredge fish fillets in the egg wash then cover completely in the bread crumb mixture until thickly coated. Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 4 servings

Calories: 342.1
Fat: 16.2 g
Saturated fat: 10.1 g
Carbohydrates: 9.8 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 36.6 g
Cholesterol: 237.7 mg
Sodium: 2072.1 mg
Cowboy Oatmeal Cookies
Category: desserts
By Ellie Davies

It's a great cookie, one of the kids' favorites. This doesn't call for nuts, but I sometimes add about 1/2 cup of chopped walnuts or pecans.

Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup margarine
½ cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
2  large eggs eggs
2 cups quick cooking oats
1 cup butterscotch chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside. In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 167.3
Fat: 7.5 g
Saturated fat: 2.2 g
Carbohydrates: 23 g
Sugars: 14.6 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 10.3 mg
Sodium: 114.3 mg
Pizza Pasta  Salad Done Right!


Ingredients:
pasta, tomatoes, green onions, cheddar cheese

Directions:
Cook pasta according to package directions.  Drain and let cool in cold water.
In the meantime prepare the rest of the ingredients.
Put all ingredients in a bowl and mix together. Add dressing and mix again.
Gets better the longer it sits.  You might want to have an extra bottle of dressing in case it gets a little dry, so you can add more.  Pasta is really good about absorbing the dressing.
Beans with Spinach (Lubya b' Selk)


Ingredients:
fresh spinach, olive oil, white beans, cilantro, green onions, garlic, turmeric, black pepper, salt, water

Directions:
Wash spinach thoroughly, drain.
Saute in hot oil.
Let cool, grind it in the processor.
Add the following ingredients: Cilantro, washed, drained and chopped.
Green onions, cleaned and chopped.
Garlic, peeled.
Turmeric.
Black pepper.
Salt.
Meat.
Beans, washed and drained.
Water to cover all ingredients.
Bring to a boil and let simmer about two hours depending on the size of the beans.
Spiced Pumpkin Cream


Ingredients:
butter, brown sugar, corn syrup, pecan halves, pumpkin, brown sugar, orange zest, dark rum, ground cinnamon, ground cloves

Directions:
To make the candied nuts: Line a cookie sheet with foil. Melt butter in a saucepan. Stir in the 1/4 cup brown sugar and the corn syrup. Cook, stirring until sugar dissolves, about 2 minutes. Cover pan and cook one more minute. Uncover and add pecans. Cook, stirring constantly, 5 minutes or until nuts are a little darker.
Immediately pour mixture in prepared baking sheet. Spread pecans in a single layer and let cool. Break into pieces.
For the cream:
In a large mixing bowl combine pumpkin with the rest of the ingredients except  the whipped cream. When everything is well incorporated, fold in the whipped cream. Spoon mixture into individual dessert bowls or into a large serving bowl. Chill at least 10 minutes or up to 3 hours before serving. To serve top with whipped cream and sprinkle with candied pecans.
Dill Cucumber Salad
Category: salad
By Karen V.

Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good.

Ingredients:
1 cup white vinegar
½ cup white sugar
½ cup water
1 tablespoon chopped fresh dill
2 teaspoons salt
2  cucumbers, peeled and thinly sliced
⅓ cup sour cream

Directions:
Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours. Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 151.4
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 28.4 g
Sugars: 25 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 8.4 mg
Sodium: 1176.4 mg
Rhineland (German) Salad Dressing


Ingredients:
powdered sugar, Worcestershire sauce, ketchup, vinegar, olive oil, salt, prepared mustard, pepper, Tabasco sauce, lemon juice

Directions:
"Mix ingredients one at a time and in the order given."
Excellent Cornbread Stuffing


Ingredients:
butter, onion, garlic clove, green pepper, celery, carrot, broth, salt, pepper, poultry seasoning, eggs

Directions:
Simmer onion, garlic, green pepper & celery in butter until tender-crisp.
Add to the rest of the ingredients in a large bowl or small roasting pan, toss lightly, add more water, broth or stock if not moist enough (should be very moist],.
Cover and place in a 350 degree oven for 30 minutes.
Remove cover & cook for an additional 30 minutes.
Enjoy.
Buttermilk Blueberry Buckle


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, egg, buttermilk, vanilla, butter, blueberries, brown sugar, all-purpose flour, ground cinnamon, ginger, nutmeg, butter

Directions:
Preheat oven to 375°F.
For Cake: Mix flour, sugar, baking powder, baking soda and salt; set aside. In another bowl beat egg, buttermilk and vanilla; stir in melted butter.
Add dry ingredients, stirring until well mixed.
Spread batter in a well-greased 9x9-inch pan.
Sprinkle with blueberries.
For Topping: Mix topping ingredients until crumbly, then spread over blueberries.
Bake for 45 minutes, or until topping is brown.
Stuffed Greek Tomatoes


Ingredients:
roma tomatoes, onions, feta cheese, cucumbers, basil, olive oil

Directions:
Cut flat ends on top and bottom of tomatoes and then cut tomatoes in half, then seed with spoon to keep shell intact.
Add 1/2 tbsp onions, 1 olive, 1 tbsp feta to each half.
Drizzle olive oil over each half.
Add 1 slice of cucumber to each half.
Rip an appropriately-sized piece of basil and place on top.
Chicken, Pesto Pasta With Roast Potatoes


Ingredients:
potatoes, mushrooms, olive oil, dried parsley, oregano, salt, milk, flour, butter, mozzarella cheese, pesto sauce, bell peppers, red onion, garlic cloves, whole wheat pasta, chicken breasts, garlic cloves, olive oil, chili powder, paprika, brown sugar, salt, red wine

Directions:
1. For the Roast Potatoes, slice 3 medium potatoes, skin on, and 6 medium sized mushrooms into a large bowl with a lid.  Add 3 tbsp olive oil, and dried parsley, oregano, salt, and italian seasoning mix to taste.  Shake vigorously until potatoes are coated.
2. Transfer to microwave safe container, and microwave for 3 minutes.
3. Bake for 20 minutes in 350 degree oven, in an open top baking dish.
4. For the Pesto Pasta, begin with a roux.  Whisk together 1 1/2 cups milk and 2 tbsp flour in a small saucepan.  Add 2 tbsp butter as you stir.  Add approx 3 tbsp shredded mozzarella cheese, stirring constantly.  Remove from heat once the sauce thickens.
5. Prepare two Knorr brand Pesto Sauce Mixes according to directions, set aside.
6. Slice two colorful bell peppers into strips, use two different colors of your choosing.  Slice up 1 red onion, and mince 4 cloves of garlic.
7. In a large saucepan or a wok, sautee the garlic until they begin to become translucent.  Add the peppers and onions, sautee for at least five minutes, stirring occasionally.
8. Add white sauce and pesto and salt to taste.  Cook for another 5 mins, remove from heat.
9. Boil a box of whole wheat pasta, any variety of your choosing.
10. For the Chicken, slice 2.5 lbs of boneless chicken breasts into thin strips.  Sautee 2 cloves minced garlic in 2 tbsp olive oil, then fry the chicken until the outside is cooked but not all the way through (about halfway].
11. Take chicken off heat and transfer to bowl.  Rub the chicken in either chili powder or paprika (your preference] to taste, approx 2 tbsp brown sugar, and salt to taste.
12. Transfer back to frying pan, add 1/2 c red wine, finish cooking until chicken is cooked through, wine has reduced, and chicken has taken on a slight purple hue.
Lemon Cucumbers


Ingredients:
cucumbers, yellow onion, vinegar, sugar, bottled lemon juice, celery seed, salt, black pepper

Directions:
Place cucumbers and onion in a bowl., Combine rest of the ingredients in a measuring cup., Stir well., Pour over cucumbers and onions., Chill for 4 hours.
Blueberry Cheesecake Pudding Cake


Ingredients:
butter, margarine, egg, cream cheese, powdered sugar, milk, cheesecake flavor instant pudding and pie filling

Directions:
Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together.  Press dough into a lightly greased 9 x 13 pan.  Bake 14 - 18 minutes or until light golden brown around edges.  With a spoon, remove air pockets by pushing down evenly over entire hot crust.  Allow crust to cool completely.
Beat cream cheese and powdered sugar together.  Gradually beat in milk and pudding mix until smooth.  Allow mixture to thicken in refrigerator 5 minutes.  Gently fold whipped topping into mixture with a spatula.  spread over cooled crust.  Spoon pie filling evenly over top. Chill at least 2 hours before serving.  Store in refrigerator.
Hasselback Potatoes Stuffed With Cheddar and Bacon


Ingredients:
unsalted butter, extra virgin olive oil, potatoes, fresh rosemary, fresh thyme, white cheddar cheese, panko breadcrumbs, smoked bacon

Directions:
Preheat oven to 425°F (220°C].
Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L] roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
Grate 2 tbsp (25 mL] cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
Discard herb sprigs; garnish with fresh herbs if desired.
Hot Quinoa Cereal


Ingredients:
water, maple syrup

Directions:
Combine quinoa flakes with liquid of your choice in a 2 - 2 1/2 cup microwaveable bowl --  I used a combination of rice milk and coconut milk the first time I made this.
Microwave for 2 1/2 mins watching closely so it doesn't boil over. Use a larger bowl if you want to avoid a potential mess.
Add in dried fruit, nuts, and sweetener (honey, agave nectar, maple syrup, sugar].
Let stand for a few minutes or until it's at a temperature you can comfortably consume it without burning your mouth!
Rigatoni With Beef and Eggplant (Aubergine)


Ingredients:
olive oil, onion, white mushroom, lean ground beef, eggplant, chicken broth, garlic, salt, thyme, red pepper flakes, tomato puree, rigatoni pasta, fresh parsley

Directions:
Place eggplant in colander and weight down with plate to drain juices.
Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
Add ground beef, breaking up with spoon; cook until browned.
Drain well, then transfer to bowl.
Add eggplant and broth to same skillet; cover and cook 5 minutes.
Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
Stir in vinegar.
Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
Cover, simmer 5 minutes to blend flavors.
Toss with rigatoni and parsley.
Eggplant Stuffed With Goat Cheese & Mozzarella


Ingredients:
eggplant, mozzarella cheese, eggs, heavy cream, flour, garlic powder, olive oil

Directions:
Peel and slice eggplant into 1/2 inch slices.
Beat eggs and heavy cream in a bowl.
Put flour in a bowl and mix with garlic powder, salt, and pepper.
Heat olive oil in skillet over medium high heat, I use 6 on my stovetop.
Take two eggplant slices and place half a slice of mozz cheese and 1 tsp of goat cheese on 1 eggplant slice.  Place other eggplant slice on top like a sandwich and press together frimly.  Repeat process till you have all stuffed.
Take one stuffed eggplant dip in egg and cream mixture then into flour, shake off excess flour and put in skillet.  Repeat till all have been coated and in skillet.
Do not over crowd them, you may need two skillets.
Pan fry 5 minutes per side then place on parchment paper.
Add more olive oil to pan as needed.
Jewish - Old Family Secret Recipe - Chocolate Chip Mandel Bread


Ingredients:
butter, sugar, egg, flour, baking powder, baking soda, sour cream, vanilla, chocolate chips

Directions:
Blend butter, sugar & egg., Mix in remaining ingredients, except chips & nuts., Then add choc. chips & nuts., Divide batter into fourths., Spread on ungreased cookie sheet., Bake 350 degrees for 25 minutes., Pat into loaf & flatten down a little., Cut into slices immediately.
Chocolate Caramel Dream Cookies


Ingredients:
egg, butter, sugar, milk, vanilla, flour, salt, pecans, shortening

Directions:
Seperate egg. Cover and chill egg white until needed.Set egg yolk aside.
In a large bowl, beat butter with an electric mixer for approx 30 seconds. Add sugar and beat well. Beat in the egg yolk, milk and vanilla until combined.
In a med bowl stir together flour, cocoa and salt. Add flour mix to butter mixture and beat until well mixed. Cover and chill approx 2 hours( *I didn't do this and it still worked out well].
Preheat oven to 350. Lightly grease cookie sheets. In a small saucepan combine caramels and whipping cream, heat and stir over low-medium heat until mixture is smooth .set aside.
In a shallow dish beat the egg white. Place chopped pecans on another plate. Shape the dough into one inch balls and roll in egg white and then into pecans. Place on baking sheet approx 1 inch apart. Using your thumb make an indent in each cookie.
Bake 10 to 15 minutes until edges are firm. Original recipe says 10 minutes but mine took 15. Remove from oven and spoon a bit of the caramel sauce into each cookie( reheat if necessary prior to spooning] Transfer to wire racks to cool.
In a small saucepan melt the chocolate and the shortening together and then drizzle on top of each cookie.
Makes approx 36 cookies. I made mine slightly bigger so it made less.
Saucy Strip Steak


Ingredients:
orange marmalade, butter, fresh rosemary

Directions:
In a small saucepan, combine marmalade, butter and rosemary.  Cook and stir over low heat until butter is melted and mixture is heated through.  Set aside.
Sprinkle both sides of each steak with salt and ground black pepper.  Place steaks on the rack of an uncovered grill (or George Forman Grill at 350]directly over medium coals.  Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling.  Allow 11 to 15 minutes for medium-rare (145] or 14 to 18 minutes for medium doneness (160].
Transfer steaks to a serving platter.  Spoon any remaining marmalde mixture over steaks.
Vodka Dip for Shrimp


Ingredients:
mayonnaise, sour cream, red chili sauce, Tabasco sauce, chives, scallions, fresh ground black pepper, vodka, shrimp

Directions:
Whisk together all ingredients (except for shrimp] in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight] for flavors to blend.  Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
Yucca Fries - Guy Fieri


Ingredients:
canola oil, fine sea salt, black pepper, paprika, cayenne pepper, yucca root, lime, zest of

Directions:
In medium Dutch oven heat oil to 350 degrees F.
Place all spices in mixing bowl, and combine thoroughly.
Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
Pollo Adobado
Category: world-cuisine
By Francisco Noriega

A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.

Ingredients:
2  Roma tomatoes
4  guajillo chile peppers, stemmed and seeded
⅓ large onion
1 stalk celery
1  carrot, peeled
1 clove garlic
1 cup chicken stock
2 tablespoons chicken bouillon granules
2 pounds chicken breasts
3  bay leaves

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain. Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth. Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves. Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 350.3
Fat: 12.7 g
Saturated fat: 3.5 g
Carbohydrates: 9.5 g
Sugars: 5.5 g
Dietary fiber: 1.9 g
Protein: 47.6 g
Cholesterol: 129.3 mg
Sodium: 936.9 mg
Italian White Beans & Sausage Salad


Ingredients:
turkey sausage, red onions, sweet onion, cannellini beans, fresh parsley, pepper, Dijon mustard, olive oil

Directions:
Saute sausage 8 minutes or until cooked through., Drain well., In a large bowl, whisk mustard& vinegar., Whisk in the oil., Add remaining ingredients and toss well., Chill until ready to serve or serve immediately.
Apple and Cheddar Cheese Dessert Lasagna


Ingredients:
sliced apples, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, cheddar cheese, all-purpose flour, light brown sugar, ground cinnamon, butter

Directions:
Cook lasagna noodles and set aside to cool.
Preheat oven to 350.
Combine apples and sugar in saucepan. Cook until sugar melts and apples get juicy.
Add spices and cornstarch, cook until slightly thickened, and remove from heat.
In a separate bowl, combine flour, brown sugar, and cinnamon. With a fork, roughly mix in butter and set aside.
Place 1 noodle in the bottom of a 4-quart baking dish. Top with 1/3 of apples, then 1/3 of the cheese and repeat process two more times and top with fourth pasta sheet.
Spoon with butter topping and bake.
Fabulous served hot with a scoop of vanilla ice cream!
Slow Cooker Chicken Alfredo
Category: meat-and-poultry
By RHONDA35

Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice.

Ingredients:
4  skinless, boneless chicken breast halves - cubed
2 (16 ounce) jars Alfredo pasta sauce
4 slices Swiss cheese
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste

Directions:
In the crock of a slow cooker, stir together the chicken cubes and  . Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 610.4
Fat: 50.9 g
Saturated fat: 21.2 g
Carbohydrates: 8.8 g
Sugars: 5.3 g
Protein: 31.6 g
Cholesterol: 126.3 mg
Sodium: 1591.6 mg
Nimbu Pani - Lemon - Date Beverage  from India


Ingredients:
lemons, water, dates, honey

Directions:
Cut the lemons in halves crosswise.
Remove the zest from 6 of the halves and squeeze out the juice.
Slice the remaining 2 lemon halves into thin rounds.
Place the water and the dates in a sauce pan and gently boil for 10 minutes.
Next add the zest and boil for another 2-3 minutes.
Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
Strain through a muslin lined sieve and place in fridge to chill.
For best results, serve in chilled glasses with no  ice. .
Black Bean & Corn Enchiladas


Ingredients:
chili powder, flour, cocoa powder, oregano, cumin, garlic cloves, water, tomato sauce, salt, olive oil, onion, green pepper, garlic cloves, chipotle peppers, black beans, corn, cumin, oregano, salt, lime juice, cilantro, flour tortillas, Cotija cheese

Directions:
Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan.  While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms.  Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens.  Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered.  You can add salt at this point, but if your chili powder has salt (as most do] you might want to skip it or use only a small amount.  Remove from heat and set sauce aside for now.
Preheat oven to 350F.
Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper.  Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
Stir in the black beans WITH can liquid.  Stir well.  Now add the drained corn, cumin, oregano and salt.  Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes.  You want most of the flavorful can liquid to get absorbed/evaporate.
Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
Finally, construct your enchiladas!  Spray a 13x9inch baking dish with cooking spray.  Spread about a third of the enchilada sauce over the bottom of the dish.
Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish.  Repeat one by one with remaining tortillas.
Spoon the remaining sauce over the enchiladas evenly.  Place in oven and bake for 40-45 minutes.
Let enchiladas cool for at least 5 minutes before eating.  Sprinkle with Cotija cheese just before serving.