Ingredients

2 cups of your favorite salsa

1 can (15 oz) black beans, rinsed and drained

1 can (15.25 oz) kernel corn, drained

1 bunch green onions, thinly sliced

1/3 cup chopped fresh cilantro

1 package (10 oz) corn tortillas

2 cups shredded cheddar or Monterey Jack cheese

Instuctions

• Preheat  oven to 375 degrees F.
• Spread 1/2 cup salsa into bottom of large shallow baking dish.
• In  bowl, combine beans, corn, green onion, 1/2 cup salsa and 1/3 cup cilantro.
• Place  tortillas on microwave safe plate and cover with damp paper towel.
• Microwave on high for 1 minute or until soft.
• Place remaining salsa in shallow bowl.
• Lay one tortilla in the salsa.
• Down center of tortilla, spoon 1/3 cup filling and top with heaping tablespoon      of cheese.
• Roll up and place seam-side down in the baking dish.
• Repeat with remaining tortillas.
• Spoon  remaining salsa over the enchiladas and sprinkle with remaining cheese.
• Cover with foil.
• Bake 20 minutes.
• Uncover and bake 5 minutes or until heated through.

Serves 4