1 T. vegetable oil
1 onion, chopped
3 garlic cloves
1 can black beans, rinsed, drained (15.5 oz)
1 c. corn
1 t. cumin
2 c. salsa, divided
8 corn tortillas
1/2 c. Colby and Monterey Jack cheese, reduced fat, shredded
In a large skillet heat oil over medium high heat; saute' onion and garlic 2-3 minutes. Add beans, corn, cumin and 1/2 c. salsa. Cook 3-4 minutes, coarsely mash beans with spoon. Spoon 1/3 c. filling onto each tortilla; roll up. Spoon 1/4 c. salsa into 8x8x2 inch baking dish. Arrange tortillas seam side down; top with 1/2 c. salsa and sprinkle with cheese.
Makes 8 servings.
Nutrition Information: 320 calories; 6 g fat; 5 mg cholesterol; 630 mg sodium; 58 g carbohydrates; 6 g fiber; 8 g protein