1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed
3/4 cup medium salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1 (10 ounce) can enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired
1. Heat oven to 350 degrees F. Spray an 11×7-inch baking dish with cooking spray. Heat oil in a 10-inch skillet 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 the cheese. Remove from the heat.
2. Stack tortillas on a microwaveable plate. Cover with a paper towel; microwave on High for 1 minute to soften. Place 1/4 cup of the bean mixture along center of each tortilla. Roll up tightly; place seam sides down in baking dish. Spoon remaining bean mixture on top. Pour enchilada sauce over all, spreading to cover all tortillas. Sprinkle with the remaining 1 cup cheese.
3. Bake covered for 25 to 30 minutes or until cheese is melted and sauce is bubbly around the edges. Garnish with the remaining ingredients, if desired. Makes 10 enchiladas.