Makes: 8 servings

Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying meal.

Ingredients

• 1 tablespoon oil
• 1 onion (medium, chopped)
• 3 garlic (cloves, minced)
• 2 cups black beans, cooked (or low-sodium canned)
• 1 cup kernel corn (1/2 of a 15.2 ounce can, low-sodium, drained and rinsed)
• 1 teaspoon cumin
• 2 cups prepared salsa (divided)
• 8 corn tortillas
• 1/2 cup Monterey Jack cheese (shredded)

Directions

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

Source: The Bold and Beautiful Book of Bean Recipes, Washington State WIC Program