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Black Bean Enchiladas
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Prep Time:
20 minutes
Total Time:
55 minutes
Enchiladas filled with black beans, corn, and cheese, a satisfying and easy dish for any appetite.
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
Instructions:
  • Preheat oven to 350°F. Grease an 11x7-inch (2-quart) baking dish. In a 10-inch skillet over medium heat, sauté onion and cumin in oil for 4 to 5 minutes until onion is tender. Add corn, salsa, beans, and 1 cup of cheese. Take off the heat.
  • Place tortillas on a microwavable plate, stack them, cover with a paper towel, and microwave on High for 1 minute to soften them. Place 1/4 cup of bean mixture in the center of each tortilla. Roll them up tightly and arrange them seam side down in a baking dish. Spoon the remaining bean mixture over the enchiladas, pour enchilada sauce on top to coat all tortillas, and sprinkle with the remaining 1 cup of cheese.
  • Bake for 25 to 30 minutes, or until the cheese is gooey and the sauce is bubbling around the edges. Sprinkle over the remaining garnishes to finish.

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