Black Bean and Cheese Enchiladas

Name: Black Bean and Cheese Enchiladas
Cook time: 45 min
Total time: 45 min
Ingredients: Cooking spray or vegetable oil for greasing; 1 teaspoon vegetable oil; 1 onion, finely chopped; 1 teaspoon ground cumin; 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed; 1 pack (326g) Old El Paso™ Super Soft Regular Flour Tortillas, heated; 200g Cheddar cheese, grated; 1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas; 1/2 cup shredded Cheddar cheese (2 oz)

www.oldelpaso.co.uk

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Author : Old El Paso

black bean cheese vegetarian

Ingredients

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Cooking spray or vegetable oil for greasing1 teaspoon vegetable oil1 onion, finely chopped1 teaspoon ground cumin1 tin (425 grams) Old El Paso™ Black Beans, drained and rinsed1 pack (326 grams) Old El Paso™ Super Soft Regular Flour Tortillas, heated200 grams Cheddar cheese, grated1 jar (344 grams) Old El Paso™ Cooking Sauce for Enchiladas1/2 cup shredded Cheddar cheese (2 oz)

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Instructions

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Step 1

Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark Grease a 28 x 18cm (2 litre) baking dish with cooking spray or oil. Heat the oil in a large frying pan over a medium heat and cook the onion for 5-10 minutes, until softened. Add in the cumin and continue to cook for 2 minutes before stirring in the beans.

Step 2

Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.

Step 3

Cook in the oven for 15 minutes or until the cheese has fully melted. Remove the foil and cook for a further 5 minutes, until the cheese has begun to turn golden.