Corn and Black Bean Enchiladas
INGREDIENTS
•
ENCHILADA SAUCE
•
2 tablespoons Crisco® Pure Olive Oil
•
3 tablespoons Pillsbury BEST® All Purpose Flour
•
2 tablespoons chili powder
•
1 tablespoon ground cumin
•
1 tablespoon garlic powder
•
1 teaspoon black pepper
•
1/2 teaspoon salt
•
1/2 cup Jif® Creamy Peanut Butter
•
1 (14.5 oz.) can vegetable broth
•
1 (8 oz.) can tomato sauce
•
ENCHILADAS
•
Crisco® Olive Oil No-Stick Cooking Spray
•
2 cups crumbled queso cotija Or 2 cups shredded Monterey Jack and cheddar cheese blend, divided
•
6 cloves garlic, minced
•
1 (4 oz.) can diced green chiles
•
1 (15 oz.) can black beans, drained
•
1/2 cup frozen sweet corn, thawed
•
8 corn tortillas
•
Sliced black olives
•
Sliced green onions
ADVERTISEMENT