Black bean enchiladas
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.