Black Bean Enchiladas

1 Tbsp. vegetable oil
1 medium onion, finely chopped
1 tsp. ground cumin
1 C. frozen corn, thawed
3/4 C. medium chunky style salsa
15 oz. can black beans, drained and rinsed
2 C. shredded Monterey Jack Cheese
10 corn tortillas (6 in.)
10 oz. can enchilada sauce
chopped avocado, black olives, sour cream, cilantro, if desired

Heat oven to 350. Spray an 11 X 7 in. baking dish with cooking spray. In 10 in. skillet, heat oil over medium heat. Add onion and cumin; cook 4-5 min., stirring occasionally, until onion is tender. Stir in corn, salsa, beans, and 1 C. of the cheese. Remove from heat.
On microwavable plate, place stack of tortillas; cover with damp paper towel. Microwave 1 min. to soften. Spread 1/4 C. bean mixture down center of each tortilla. Roll up tightly and place seam side down in baking dish.
Spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat tortillas. Sprinkle with remaining 1 C. of cheese.
Bake 25-30 min. or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.