Black Bean Corn Enchiladas

• 1 cup onions chopped
• 1 tablespoon canola oil or other vegetable oil
• 1 1/4 teaspoons cumin ground
• 1 cup corn fresh or frozen, thawed
• 1 cup salsa chunk
• 15 ounces black beans rinsed and drained, 1 can
• 2 cups monterey jack cheese shredded
• 10 each corn tortillas (6-inch)
• 10 ounces enchilada sauce 1 can
• 1 x avocados diced, optional
• 1 x black olives chopped, optional
• 1 x sour cream, light optional
• 1 x cilantro chopped, optional

1. Preheat oven to 350F.
2. Coat a 11x7-inch (2-quart) baking dish with cooking spray.
3. Heat oil over medium heat in a large non-skillet.
4. Add onion and cumin, cook and stir often until onion is tender, about 5 minutes.
5. Then stir in corn, salsa, beans and 1 cup of the cheese.
6. Remove from heat.
7. On a microwavable plate, stack the tortillas and cover with the paper towel, on High 1 minute.
8. Spread evenly 1/4 cup bean mixture in the center of each tortilla.
9. Roll up tightly, and arrange seam sides down in prepared baking dish, spoon the remaining bean mixture on top.
10. Pour enchilada sauce over the enchiladas, spreading evenly to coat all tortillas.
11. Sprinkle with the remaining 1 cup of cheese.
12. Bake until cheese is melted and sauce is bubbly around edges, about 28 minutes.
13. Garnish with remaining ingredients if desire.
14. Serve warm.

onions, canola oil, cumin ground, corn, salsa chunk, black beans, corn tortillas, enchilada sauce, avocados, black olives, sour cream, cilantro

Taken from recipeland.com/recipe/v/black-bean-corn-enchiladas-50175 (may not work)