Black Bean Enchiladas Recipe

Name: Black Bean Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 cup chopped onion (1 medium); 1 teaspoon ground cumin; 1 cup frozen whole kernel corn, thawed; 3/4 cup Old El Paso™ Thick 'n Chunky medium salsa; 1 can (15 oz) Progresso™ black beans, rinsed and drained; 2 cups shredded Monterey Jack cheese (8 oz); 10 corn tortillas (6 inch); 1 can (10 oz) Old El Paso™ enchilada sauce; Chopped avocado, black olives, sour cream and cilantro, if desired

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
1 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed
3/4 cup Old El Paso™ Thick 'n Chunky medium salsa
1 can (15 oz) Progresso™ black beans, rinsed and drained
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inch)
1 can (10 oz) Old El Paso™ enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 10 servings

Instructions

Heat oven to 350°F.
Spray 11x7-inch (2-quart) baking dish with cooking spray.
In 10-inch skillet, heat oil over medium heat.
Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender.
Stir in corn, salsa, beans and 1 cup of the cheese.
Remove from heat.
On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften.
Place 1/4 cup bean mixture along center of each tortilla.
Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top.
Pour enchilada sauce over enchiladas, spreading to coat all tortillas.
Sprinkle with remaining 1 cup cheese.
Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
Garnish with remaining ingredients.