Baked Black Bean And Corn Enchilada Casserole

Ingredients

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked black beans
• 1 (15.2 ounce) can kernel corn, drained and rinsed
• 2 teaspoons cumin
• 8 cups prepared salsa, divided
• 1/2 cup corn tortillas
• 1/2 cup shredded Monterey Jack cheese

Method

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