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Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion (1 medium)
• 1 teaspoon ground cumin
• 1 cup Green Giant® Niblets® frozen whole kernel corn, thawed
• 3/4 cup Old El Paso® Thick 'n Chunky medium salsa
• 1 can (15 oz) Progresso® black beans, rinsed and drained
• 2 cups shredded Monterey Jack cheese (8 oz)
• 10 corn tortillas (6 inch)
• 1 can (10 oz) Old El Paso® enchilada sauce
• Chopped avocado, black olives, sour cream and cilantro, if desired

Description

Loaded With Black Beans, Corn And Cheese, Saucy Enchiladas Are Easy To Make And Always Satisfy Hearty Appetites.

Betty Crocker