Chili-Cheese Black Bean Enchiladas

Ingredients

• 15 ounce black beans rinsed drained canned
• 4 ounces cheddar cheese shredded divided reduced-fat
• 0.5 teaspoon chili powder 
• 12 6-inch corn tortillas ()
• 3 ounces weight cream cheese fat-free block-style softened
• 10 ounce enchilada sauce canned
• 2  garlic clove minced
• 0.5 teaspoon ground cumin 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.8 cup salsa 
• 12 ounce crumbles frozen thawed (such as Morningstar Farms)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add onion, and saut 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
4. Stir in salsa, and cook 1 minute.
5. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
6. Warm tortillas according to package directions.
7. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish.
8. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar.
9. Bake at 350 for 20 minutes or until thoroughly heated.