Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Black Bean and Cheese Enchiladas




Source of Recipe


pillsbury






List of Ingredients



• 1 tsp oil
  
• 1 medium onion, finely chopped
  
• 1 tsp cumin
  
• 1 (15 oz) can black beans, drained, rinsed
  
• 8 (8") flour tortillas, heated
  
• 2 cups (8 oz) shredded Monterey Jack cheese
  
• 1 (10 oz) can enchilada sauce
  
• 1/2 cup shredded cheddar cheese
  






Instructions



1. Preheat oven to 350 degrees. Lightly spray 12" x 8" (2 quart) baking dish with nonstick cooking spray.
   
2. Heat oil in medium skillet over medium heat until hot. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
   
3. Place about 3 T bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in sprayed baking dish. Spoon enchilada sauce over tortillas. Cover tightly with sprayed foil.
   
4. Bake for 30 to 35 minutes or until throughly heated. Remove from oven; uncover dish. Sprinkle with cheddar cheese. If desired, serve enchiladas with salsa.
   






Final Comments


4 servings