Black Bean and Cheese Enchiladas

Mom actually did make these several times. I remember she had some waiting once when I came home for a weekend. I'm pretty sure it was the weekend right before Big Chubb and I went on our first date.

photo courtesy of Betty Crocker

1 teaspoon vegetable oil
1 medium onion, finely chopped
1 teaspoon cumin
1 can black beans, drained, rinsed
1 package flour tortillas (8 inch), heated
2 cups monterey jack cheese
1 can enchilada sauce
1/2 cup shredded cheddar cheese
Salsa if desired

Heat oven to 350 degrees. Lightly spray 11x7 inch 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 30-35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

We love these! I usually put more than just three tablespoons of beans in each, so we only get about 5 enchiladas from the recipe, but that is more than enough for our family. Since everyone in this house LOVES beans, it is also a go to meal that will always be eaten. We like to have it with salad and tomatoes, avocados, olives, sour cream, etc.