Black Bean Enchiladas | Recipe Cart | Recipe Cart
Black Bean Enchiladas with cumin, salsa, and Monterey Jack cheese; bake until melted and bubbly. Perfect for a quick, family-friendly dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (1 medium)
- 1 teaspoon ground cumin
- 1 cup frozen whole kernel corn, thawed
- 3/4 cup medium chunky 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
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