Black Bean and Cheese Enchiladas

Has it “bean” long since you've had a fiesta? Enchiladas make a great start. Olé! MORE + LESS -

teaspoon vegetable oil

medium onion, finely chopped (1/2 cup)

teaspoon ground cumin

can (15 oz) Progresso® black beans, drained, rinsed

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated

cups shredded Monterey Jack cheese (8 oz)

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

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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.

Garnish enchiladas with fresh cilantro. When chopping this pungent fresh herb, use both the leaves and the stems.
Use low-fat or fat-free cheeses for a lower-fat enchilada.