Corn and Black Bean Enchiladas

Name: Corn and Black Bean Enchiladas
Prep time: 20 min
Yield: 4
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

Corn and Black Bean Enchiladas was pinched from <a href="http://www.jif.com/Recipes/Details/6384" target="_blank">www.jif.com.</a>

INGREDIENTS

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ENCHILADA SAUCE

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2 tablespoons Crisco® Pure Olive Oil

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3 tablespoons Pillsbury BEST® All Purpose Flour

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2 tablespoons chili powder

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1 tablespoon ground cumin

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1 tablespoon garlic powder

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1 teaspoon black pepper

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1/2 teaspoon salt

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1/2 cup Jif® Creamy Peanut Butter

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1 (14.5 oz.) can vegetable broth

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1 (8 oz.) can tomato sauce

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ENCHILADAS

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Crisco® Olive Oil No-Stick Cooking Spray

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2 cups crumbled queso cotija Or 2 cups shredded Monterey Jack and cheddar cheese blend, divided

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6 cloves garlic, minced

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1 (4 oz.) can diced green chiles

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1 (15 oz.) can black beans, drained

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1/2 cup frozen sweet corn, thawed

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8 corn tortillas

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Sliced black olives

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Sliced green onions

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