black bean enchiladas

I LOVE this receipe! And the left overs are still just as tasty, they just may not look like it.

What you will need:

1 Tbsp. vegetable oil

1/2 cup chopped onion

1 tsp. ground cumin

1can of corn, drained

3/4 cup thick 'n chunky salsa

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

2 cups shredded monterey jack cheese

10 corn tortillas (6 in)

1 can (10oz) enchilada sauce (I prefer the green kind)

Top with avocado, olives, sour cream, cilantro. (whatever you want)

Heat oven to 350. Spray 11x7 inch baking dish with cooking spray. In 10 inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of cheese. Remove from heat.

On microwavable plate, stack tortillas and cover with paper towel; microwave on high 1 minute to soften. Place 1/4 cup of bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.

Bake covered 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

As you cook this your kitchen will smell so yummy! This gooey cheesy goodness will melt in your mouth. My mouth is watering as I type!

ENJOY!