Black Bean Enchiladas

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped (½ cup)
• 1 teaspoon ground cumin
• 1 cup frozen corn, thawed
• ¾ 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

Instructions

1. 1Prepare your optional garnishes by chopping the avocado and fresh cilantro, and slicing the olives.
2. 2Preheat your oven to 350°F and lightly coat an 11x7-inch glass baking dish with cooking spray.
3. 3Warm the vegetable oil in a 10-inch skillet over medium heat. Add the chopped onion and ground cumin, cooking for 4 to 5 minutes until the onion softens. Mix in the thawed corn, salsa, black beans, and one cup of the shredded Monterey Jack cheese, then take the pan off the heat.
4. 4Stack the corn tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for one minute to make them pliable and easy to roll.
5. 5Spoon a quarter cup of the bean filling down the middle of each softened tortilla and roll it up tightly. Arrange the rolled tortillas seam-side down in the prepared baking dish, and spread any leftover filling over the top.
6. 6Pour the canned enchilada sauce evenly over the dish, ensuring all the tortillas are coated. Scatter the remaining one cup of cheese across the top.
7. 7Bake uncovered for 25 to 30 minutes until the cheese melts completely and the sauce bubbles along the edges of the dish.
8. 8Remove the baking dish from the oven and let it cool slightly before serving with the avocado, olives, sour cream, and cilantro.

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