Black Bean and Corn Enchiladas

I saw this recipe on WC a while back and tweaked it a little to our tastes. They came out very good and are a nice alternative to a meat filled enchilada.

Black Bean and Corn Enchiladas

Cooking spray

1/2 cup chopped onion

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

2 garlic cloves, minced

1 (15-ounce) can black beans, rinsed and drained

1 can corn, drained or 1 ear fresh corn (run a knife down the sides to remove the kernels)

3/4 cup bottled salsa

3 ounces reduced fat cream cheese, softened

1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided

8 whole wheat tortillas

1 (10-ounce) can enchilada sauce

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and corn, and cook 2 minutes, stirring mixture frequently.

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.