Quick Black Bean Enchiladas | Common Market

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 24-28 oz. enchilada sauce
• 2 cans black beans, cooked, drained
• 1 cup frozen corn
• 1 teaspoon dried oregano
• 24 corn tortillas
• 2 cups shredded Monterey Jack cheese
• Chopped avocado, cilantro, sour cream (optional)