Black Bean Enchiladas

 

1

tablespoon vegetable oil

1/2

cup chopped onion (1 medium)

1

teaspoon ground cumin

1

cup Green Giant® Niblets® 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

• 1 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.
• 2 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.
• 3 Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.