Black Bean & Corn Enchiladas

• 1 Tbsp butter
• 1 1/2 cup onion, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 box frozen corn (defrosted)
• 1-4oz cans chopped green chiles
• 2 tsp cumin powder
• 1-2 tsp Mexican Spice Blend
• 2 TBSP all-purpose flour
• 1.5 cups vegetable broth
• 3 TBSP sour cream
• 3/4 cup bottled salsa
• 12 flour tortillas
• 1 1/2 cups enchilada sauce ( 2 small cans)
• 2 cups shredded Monterey Jack cheese

1. - Saute onion & butter until tender.
2. - Add flour & cook until smooth
3. - Add veggie broth & cook over med heat until smooth
4. - Add beans, corn, chilis and spices
5. - Cook about 2 minutes
6. - Stir in sour cream & cook another minute
7. - May need 2 (9 x 13 ) pans
8. - Pour some enchilada sauce on bottom of pan
9. - Fill each tortilla with 1/4 cup of mixture and roll
10. - Cook at 350F for 20-25 minutes
11. - Add cheese 10 minutes into cooking
12. - Done when cheese bubbling and melted

butter, onion, black beans, corn, green chiles, cumin powder, flour, vegetable broth, sour cream, bottled salsa, flour tortillas, enchilada sauce, shredded monterey

Taken from www.epicurious.com/recipes/member/views/black-bean-corn-enchiladas-1273863 (may not work)