Black Bean and Cheese Enchiladas

By Shawn

Ingredients

• 1 teaspoon oil
• 1 medium yellow onion, finely chopped
• 1/2 red pepper, chopped
• 1 jalapeno pepper, chopped
• 1 chipotle chile in adobo
• 1 teaspoon cumin
• 1 can (15 oz) black beans, drained, rinsed
• 8 (8-inch) flour or flour/corn tortillas, heated
• 8 oz. (2 cups) shredded Monterey Jack cheese
• 1 (10-oz.) can Enchilada Sauce (or use homemade 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, red pepper, jalapeno pepper, chipotle pepper, and cumin; cook and stir until vegetables are 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 and cover to melt cheese. If desired, serve enchiladas with salsa.