Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Corn Oil
1/2 lg Onion, Chopped
2 cl Garlic, Minced or
Pressed
1 c Black Beans, Cooked
Drained Rinsed
1/2 c Kernel Corn Cooked
Drained
1 ts Cumin
1 c Prepared Salsa Divided
4 Corn Tortillas
1/4 c Shredded Monterey Jack
Cheese

1. in a Large Skilet Heat Oil Over Medium-High Heat. Saute Onion
and Garlic 2-3 Minutes. add Beans, Corn, Cumin 1/2 C. Salsa. Cook
3 To 4 Minutes, Coarsely Mashing Beans With the Back Of a Spoon.
2. Tortillas Roll Better If Heated. Moisten Lightly Stack Between
Pieces Of White Paper Toweling. Wrap With Foil Heat in 350 Degree
oven 10 Minutes or Place Opened Package Of Tortillas in Micro-Wave
and Microwave on High About 1 Minute.
3. Spoon 1/3 C. Of the Filling Onto Each Tortilla. Roll Up. Spoon
1/4 C. Of Salsa Into a Small Baking Dish. Arrange Tortillas, Seam
Side Down. Top With the Remaining Salsa, Adding More If Necessary To
Top All the Enchiladas. Cover. bake in a 350 Degree oven 15 To 20
Min. Uncover; Top With Cheese. bake 2 Minutes or Longer or until
Cheese Is Melted.

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