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Prep 25min
Total60min
Servings4
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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
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Steps
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.
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Garnish your black bean enchiladas with chopped fresh cilantro leaves and stems.
If you want to cut down on the fat in this black bean enchilada recipe, you can swap in low-fat or fat-free cheeses.
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