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Black Bean and Cheese Enchiladas




Source of Recipe


Betty Crocker


List of Ingredients




1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) black beans, rinsed and drained
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
Old El Paso® Thick 'n Chunky salsa, if desired


Recipe



1. Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
2. Place about 3 tablespoons 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 baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.