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Prep 20min
Total55min
Servings10
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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 thick & 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™ Mild Red Enchilada Sauce
Chopped avocado, black olives, sour cream and cilantro, if desired
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Steps
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.
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Vary the spice by using mild, medium or hot salsa or mild or hot enchilada sauce.
Try Hominy Enchiladas by substituting 1 can (15 oz) hominy for the black beans.
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
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