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Black Bean Enchiladas Recipe from Betty Crocker


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



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