1 (15 ounce) can Progresso® black beans, drained, rinsed
8 (8-inch) flour tortillas, heated
8 ounces (2 cups) shredded Monterey Jack cheese
1 (10 ounce) can Old El Paso® Enchilada Sauce
2 ounces (1/2 cup) shredded Cheddar cheese
Heat oven to 350 degrees F. Lightly spray 12 x 8-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 degrees 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.
Yield: 4 servings | Prep Time: 25 Min
Recipe and photo credit: Pillsbury
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