Serves:

Ingredients:

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

Method:

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.