Black Bean and Cheese Enchiladas
Has it “bean” long since you've had a fiesta? Enchiladas make a great start. Olé! By Betty Crocker Kitchens
25 Minutes Prep
1 Hour Total
- 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 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
- 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.
- 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.