Enchilada Bake | MyPlate

Ingredients

• 1 tablespoon oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups black beans, cooked (or low-sodium canned)
• 1 cup kernel corn (1/2 of a 15.2 ounce can, low-sodium, drained and rinsed)
• 1 teaspoon cumin
• 2 cups prepared salsa, divided
• 8 corn tortillas
• 1/2 cup Monterey Jack cheese, shredded