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Black Bean Enchiladas

Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites.


tablespoon vegetable oil
cup chopped onion (1 medium)
teaspoon ground cumin
cup frozen whole kernel corn, thawed
cup Old El Paso™ Thick ‘n Chunky medium salsa SAVE $
can (15 oz) Progresso™ black beans, rinsed and drained
cups shredded Monterey Jack cheese (8 oz)
corn tortillas (6 inch)
can (10 oz) Old El Paso™ enchilada sauce SAVE $
Chopped avocado, black olives, sour cream and cilantro, if desired


  • 1
    Heat oven to 350°F. Spray 11×7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil 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 heat.
  • 2
    On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
  • 3
    Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.