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Categories:
onions canola oil Cumin ground corn salsa chunk black beans corn tortillas enchilada sauce avocados black olives sour cream cilantro
Viewed: 55 - Published at: 7 years agoIngredients
- 1 cup onions chopped
- 1 tablespoon canola oil or other vegetable oil
- 1 1/4 teaspoons cumin ground
- 1 cup corn fresh or frozen, thawed
- 1 cup salsa chunk
- 15 ounces black beans rinsed and drained, 1 can
- 2 cups monterey jack cheese shredded
- 10 each corn tortillas (6-inch)
- 10 ounces enchilada sauce 1 can
- 1 x avocados diced, optional
- 1 x black olives chopped, optional
- 1 x sour cream, light optional
- 1 x cilantro chopped, optional
Method
- Preheat oven to 350F.
- Coat a 11x7-inch (2-quart) baking dish with cooking spray.
- Heat oil over medium heat in a large non-skillet.
- Add onion and cumin, cook and stir often until onion is tender, about 5 minutes.
- Then stir in corn, salsa, beans and 1 cup of the cheese.
- Remove from heat.
- On a microwavable plate, stack the tortillas and cover with the paper towel, on High 1 minute.
- Spread evenly 1/4 cup bean mixture in the center of each tortilla.
- Roll up tightly, and arrange seam sides down in prepared baking dish, spoon the remaining bean mixture on top.
- Pour enchilada sauce over the enchiladas, spreading evenly to coat all tortillas.
- Sprinkle with the remaining 1 cup of cheese.
- Bake until cheese is melted and sauce is bubbly around edges, about 28 minutes.
- Garnish with remaining ingredients if desire.
- Serve warm.
