Black Bean and Cheese Enchiladas

By cecelia26_

Ingredients

• 1 teaspoon oil
• 1 medium onion, finely chopped
• 1 teaspoon cumin
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 8 (8-inch) flour tortillas, heated
• 8 oz. (2 cups) shredded Monterey Jack cheese
• 1 (10-oz.) can Old El Paso® Enchilada Sauce
• 2 oz. (1/2 cup) shredded Cheddar cheese

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 350°F. Lightly spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. 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 sprayed baking dish. Spoon enchilada sauce over tortillas. Cover tightly with sprayed foil.
3. Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Remove from oven; uncover dish. Sprinkle with Cheddar cheese. If desired, serve enchiladas with salsa.