Black Bean Enchiladas

(51)
13 reviews.
  • 20 min prep time
  • 55 min total time
  • 10 ingredients
  • 10 servings

Ingredients

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

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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