INGREDIENTS
2
ears of corn, husked
1/4 cup
reduced fat cream cheese
1/4 cup
Greek yogurt
1/4 cup
shredded Mexican cheese blend (plus about ½ cup extra for the top)
1 15 ounce can
black beans, drained
1/4 cup
salsa
1/4 cup
cilantro, chopped
5
scallions, thinly sliced
1/4 tsp
chili powder
1/4 tsp
cumin
8
flour tortillas
1 10 ounce can
red enchilada sauce