Black Bean Enchiladas
1 tbsp margarine
1/2 cup onion
1 tsp cumin
1 cup frozen corn, thawed
1 cup salsa
1 cup black beans (15 oz)
2 cups monterey jack cheese
10 corn tortillas
1 can (10 oz) enchilada sauce
chopped avacodo
black olives
sour cream
cilantro
Saute onion in margarine and cumin until tender. Stir in corn, salsa, beans and 1 cup of cheese. Remove from heat.
Put 1/4 cup bean mixture into tortilla and roll. Spoon remaining bean mixture on top. Pour enchilada suace over to cover. Cover with remaining cheese.
Cook at 350F for 25 - 30 minutes.
