Black Bean and Cheese Enchiladas

By melanieroe

Prep Time: 25 min
Total Time: 1 hour 0 min

Nutrition Information:
1 Serving: Calories 660 (Calories from Fat 300); Total Fat 33g (Saturated Fat 16g); Cholesterol 65mg; Sodium 1170mg; Total Carbohydrate 61g (Dietary Fiber 7g, Sugars 4g); Protein 29g Percent Daily Value*: Vitamin A 25%; Vitamin C 2%; Calcium 70%; Iron 25% Exchanges: 4 Starch; 4 Other Carbohydrate; 2 1/2 High-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 teaspoon vegetable oil
• 1 medium onion, finely chopped (1/2 cup)
• 1 teaspoon ground cumin
• 1 can (15 oz) Progress® 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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

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.