Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add cumin and chili powder; sauté 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates. Remove from heat; mash beans.
Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with sour cream.
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I really like to use this as a base enchilada recipe hybridized with a few others I've found on myrecipes. I usually add a some more veggies and a little more spice. I put in a chopped green bell pepper and a chopped jalepeno with the onion and garlic. When you put in all the spices, I usually add in a chopped up chipotle chile in sauce, a bit of cayenne pepper, and about 1/2 tsp of oregano. I also like to put in a can of pinto and a can of black beans, just to change it up a bit. I drizzle the bottom of the pan with some store-bought enchilada sauce, and spread the other 1/2 of the bottle over top the assembled enchiladas in the pan. I then top with a little bit of Mexican cheese mix (doesn't need much) and bake for the recommended time. Probably not quite as healthy as the original recipe with the added cheese and sauce instead of the tomato salsa, but hopefully not too bad and it's sooo yummy!
Would totally make this again. The corn tortillas I got rolled pretty easily, but I think the other person that commented about them being hard to work with was right in saying it had to do with the kind you got. The salsa on top tasted so good after being cooked & my 2yr old even ate them!
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