Lunch: Black Bean and Cheese Enchiladas

Has it "bean" long since you've had a fiesta? Enchiladas make a great start. Olé!

Ingredients

1 teaspoon oil
1 medium onion, finely chopped
1 teaspoon cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
8 (8-inch) flour tortillas, heated
8 oz. (2 cups) shredded Monterey Jack cheese
1 (10-oz.) can Old El Paso™ Enchilada Sauce
2 oz. (1/2 cup) shredded Cheddar cheese

Instructions

Heat oven to 350 °F. Lightly spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. 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 sprayed baking dish. Spoon enchilada sauce over tortillas. Cover tightly with sprayed foil.
Bake at 350 °F. for 30 to 35 minutes or until thoroughly heated. Remove from oven; uncover dish. Sprinkle with Cheddar cheese. If desired, serve enchiladas with salsa.

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