Black Bean & Corn Enchiladas

2 (11-ounce) jars Garden of Eatin’® Garlic Salsa
1 (15-ounce) can Westbrae™ Black Beans, rinsed and drained
1 (15.25-ounce) can Westbrae™ Kernel Corn, drained
1 bunch green onions, thinly sliced
1/3 cup + 2 tablespoons chopped fresh cilantro
1 (10-ounce) package Garden of Eatin’® Blue Corn Tortillas
2 cups shredded cheddar or Monterey Jack cheese

1. Preheat oven to 375F. Spread 1/2 cup salsa into bottom of large shallow baking dish.

2. In bowl, combine beans, corn, green onion, 1/2 cup salsa and 1/3 cup cilantro.

3. Place tortillas on microwave safe plate; cover with damp paper towel. Microwave on High for 1 minute or until soft.

4. Place remaining salsa in shallow bowl. Lay one tortilla in the salsa; turn. Down center of tortilla, spoon 1/3 cup filling; top with heaping tablespoon of cheese. Roll up; place seam-side down in the baking dish. Repeat with remaining tortillas.

5. Spoon remaining salsa over the enchiladas; sprinkle with remaining cheese. Cover with foil. Bake 20 minutes; uncover and bake 5 minutes or until heated through.

Serves 4 to 6.