Enchilada Bake

Ingredients, directions and serving information for Enchilada Bake.

• 1 tablespoon oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups black beans, cooked
• 1 cup kernel corn
• 1 teaspoon cumin
• 2 cups prepared salsa, divided
• 8 corn tortillas
• 1/2 cup Monterey Jack cheese, shredded

1. Wash hands with soap and water.
2. In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
3. Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
4. Spoon 1/3 cup filling onto each tortilla; roll up.
5. Spoon 1/2 cup salsa into 11x7x2 inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
6. Cover and bake in 350 °F oven for 15 to 20 minutes.
7. Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.