Black Bean and Cheese Enchiladas

• servings: 4 servings
• total time: 1 hour

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 Count), heated

2 cups shredded Monterey Jack cheese (8 oz)

1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce

1/2 cup shredded Cheddar cheese (2 oz)

Thick & chunky salsa, if desired

Directions

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.

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.

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

Nutrition

• Calories: 660
• Total Fat: 2
• Saturated Fat: 16 g
• Cholesterol: 65 mg
• Sodium: 1170 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 29 g