1/2 cup onion, chopped
1 cup fresh corn kernels
2 bell peppers, diced
1 teaspoon ground cumin
1 cup salsa, your favorite kind
1 can low-sodium black beans, rinsed and drained
10 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided
1 can enchilada sauce
1 tablespoon vegetable oil
pan-release cooking spray
kosher salt to taste
freshly ground pepper to taste
Preheat oven to 350 degrees F.
Lightly spray an 11×7-inch (2-quart) baking dish with pan-release cooking spray.
Add vegetable oil to a medium pan.
Cook onion, corn and bell peppers over medium high heat for 3 minutes.
Add cumin, salsa and black beans and continue to cook for two minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove pan from heat and let cool slightly.
Place an even amount of the filling mixture in each of the 10 tortillas.
Using 1 cup of shredded cheese, evenly distribute it on top of each of the 10 tortillas.
Carefully roll up each stuffed tortilla, and place them seam side down in the sprayed baking dish.
Pour the enchilada sauce over the rolled enchiladas, spreading to coat all tortillas.
Sprinkle with remaining 1 cup cheese.
Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
Remove enchiladas from oven and let cool slightly.
Serve enchiladas with diced Florida avocado, salsa and sour cream.
– See more at: http://www.freshfromflorida.com/Recipes/Entrees/Sweet-Corn-and-Black-Bean-Enchiladas#sthash.ru8XqSJk.dpuf