Cooking Light SEPTEMBER 1995
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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