Dinner
Black Bean and Cheese Enchiladas
Description
Dinner doesn't have to be complicated to be delicious—and these Black Bean and Cheese Enchiladas are proof! Flour tortillas are stuffed with savory black beans, cooked onion and Monterey Jack cheese before being rolled up, doused in enchilada sauce and baked to perfection. Finish off your bean and cheese enchiladas with a generous sprinkle of cheddar cheese, and you've got a hearty family dinner that tastes just as good as it looks.
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.
