Black Bean and Cheese Enchiladas

 

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

• 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.