1 pound ground beef
1/2 cup chopped onion
1 cup frozen whole kernel corn, thawed
3/4 cup medium salsa (more if you want)
1 can black beans, rinsed and drained
2 cups Monterey Jack cheese
10 tortillas 6 inch size (we use flour, but you can use corn)
2 cans enchilada sauce 10 oz size
Things to add if you like - sour cream, olives, avocado
Heat oven to 350 degrees, spray 11x7 inch baking pan with cooking spray. Cook the ground beef in a large, deep skillet. Cook until browned and drain. Add onion, stir in salsa, corn, beans and one cup of the cheese. Remove from heat.
Pour about 1/3-1/2 of a can of enchilada sauce in the bottom of the pan.
Place 1/4 cup of the mixture into center of each tortilla, rolling each one tightly and place in the pan. When all tortillas are gone, spread any remaining mix on top of the enchiladas and then pour the rest of the enchilada sauce over the top of that, coating the tortillas. Sprinkle with the remaining cheese.
Bake covered with foil for 25-30 min or until cheese is melted and sauce is bubbly around the edges.