Instructions: Preheat oven to 375 degrees. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.

Coat medium baking dish with thin layer of enchilada sauce.

Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam-side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.

Sprinkle enchiladas with remaining 2 tablespoons chopped cilantro and serve.

This recipe yields 6 servings.

Comments: Serve with a sliced jicama and orange salad sprinkled with fresh lime juice and a dash of cayenne.

Description: "Heres a fresh-tasting Mexican dish that is as satisfying as it is simple to make."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.