1 can black beans, drained
1 can light red kidney beans, drained
1 can corn, drained
1 can diced green chiles
1-2 cans green enchilada sauce
6-8 oz. light cream cheese
1/2 tsp. ground cumin

Melt cream cheese and enchilada sauce together in a saucepan over medium low heat. Stir with a whisk.

Add beans, corn, green chiles, cumin and salt and pepper to taste.

Cook over medium low heat until beans are tender.

Serve with cornbread.

Serves 4.

Submitted by: Natalie M.