Bean Enchiladas with Fresh Tomato Salsa

Ingredients

• 32 ounce pinto beans drained canned
• 1 teaspoon chili powder 
• 1 cup whole-kernel corn frozen thawed
• 8 6-inch corn tortillas ()
• 3 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 teaspoon ground cumin 
• 0.3 cup nonfat cream sour
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.1 teaspoon pepper 
• 4 servings tomato salsa fresh
• 0.1 teaspoon salt 
• 0.5 cup vegetable broth canned

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and garlic; saut 3 minutes.
3. Add cumin and chili powder; saut 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates.
4. Remove from heat; mash beans.
5. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up.
6. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350 for 20 minutes or until thoroughly heated.
7. Serve with sour cream.