Black Bean & Corn Enchiladas


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


  • 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

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