Black Bean Enchiladas

Name: Black Bean Enchiladas
Yield: 10
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

Black Bean Enchiladas was pinched from <a href="http://www.bettycrocker.com/recipes/black-bean-enchiladas/22022f58-0e25-4b03-8a30-24d650cad537" target="_blank">www.bettycrocker.com.</a>

"Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites...."

INGREDIENTS

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1 tablespoon vegetable oil

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1/2 cup chopped onion (1 medium)

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1 teaspoon ground cumin

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1 cup Green Giant® Niblets® frozen whole kernel corn, thawed

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3/4 cup Old El Paso® Thick 'n Chunky medium salsa

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1 can (15 oz) Progresso® black beans, rinsed and drained

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2 cups shredded Monterey Jack cheese (8 oz)

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10 corn tortillas (6 inch)

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1 can (10 oz) Old El Paso® enchilada sauce

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Chopped avocado, black olives, sour cream and cilantro, if desired

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