Black bean enchiladas


Black bean enchiladas

Servings: 10

Preparation time: 1 hr and 5 min



1 tablespoon vegetable oil

1 medium onion, chopped (1/2 cup)

1 teaspoon ground cumin

1 cup frozen corn, thawed

3/4 cup medium chunky-style salsa

1 can (15 oz) black beans, drained, rinsed

2 cups shredded Monterey Jack cheese (8 oz)

10 soft corn tortillas (6 inch)

1 can (10 oz) enchilada sauce

Chopped avocado, sliced ripe olives, sour cream and chopped fresh cilantro, if desired



1. Heat oven to 350 F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2. In 10-inch skillet, heat oil over medium heat. Cook onion and cumin in oil 4 to 5 minutes, stirring frequently, until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.

3. On microwavable plate, stack tortillas; cover with microwavable paper towel. Microwave on High 1 minute to soften. Place 1/4 cup bean mixture down center of each tortilla; roll up tightly. Place seam side down in baking dish. Spoon remaining bean mixture over roll-ups. Pour enchilada sauce over top, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.

4. Bake uncovered 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Serve enchiladas with avocado, olives, sour cream and cilantro.



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