Bean Enchiladas With Fresh Tomato Salsa

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup frozen whole-kernel corn, thawed
• 1/2 cup canned vegetable broth
• 3 tablespoons chopped fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 (16-ounce) cans pinto beans, drained
• 8 (6-inch) corn tortillas
• Vegetable cooking spray
• 1/4 cup nonfat sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add cumin and chili powder; saute 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates. Remove from heat; mash beans.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350u0b0 for 20 minutes or until thoroughly heated. Serve with sour cream.

olive oil, onion, garlic, ground cumin, chili powder, corn, vegetable broth, fresh cilantro, salt, pepper, pinto beans, corn tortillas, vegetable cooking spray, nonfat sour cream

Taken from www.myrecipes.com/recipe/bean-enchiladas-with-fresh-tomato-salsa (may not work)