Black Bean and Cheese Enchiladas

Name: Black Bean and Cheese Enchiladas
Prep time: 25 min
Total time: 1 min
Ingredients: 1 teaspoon vegetable oil; 1 medium onion, finely chopped (1/2 cup); 1 teaspoon ground cumin; 1 can (15 oz) Progresso® black beans, drained, rinsed; 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), 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

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Prep Time: 25 minutes

Total: 1 hours

Servings: 4

Cost: $5.69 /serving

Author : Betty Crocker Kitchens

Ingredients

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1 teaspoon vegetable oil1 medium onion, finely chopped (1/2 cup)1 teaspoon ground cumin1 can (15 oz) Progresso® black beans, drained, rinsed1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated2 cups shredded Monterey Jack cheese (8 oz)1 can (10 oz) Old El Paso™ enchilada sauce1/2 cup shredded Cheddar cheese (2 oz)Old El Paso™ Thick 'n Chunky salsa, if desired

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Instructions

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Step 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.

Step 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.

Step 3

Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.