Ingredients

1/2 cup chopped onion

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp chili powder

2 garlic cloves, minced

1 15oz can black beans

1 12oz bag frozen soy crumbles, thawed

3/4 cup salsa

1/2 cup (3oz) cream cheese

1 cup (4oz) shredded cheddar cheese

12 (6inch) tortillas

1 10oz can enchilada sauce

Preparation

  1. Preheat oven to 350 degrees

  2. Heat a large skillet coated with cooking spray over med-high heat. Add onion, and saute for 4 min or until tender. Stir in cumin, oregano, chili powder, garlic, beans and soy crumbles. Cook 2 min, stirring frequently.

  3. Stir in salsa and cook 1 min. Remove from heat and add cream cheese and 1/2 cup shredded cheese, stirring until cheese melts.

  4. Warm tortillas. Spread 1/3 cup enchilada sauce in bottom of a 9x13 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 side down, crosswise in dish. Pour remaining sauce evenly over enchiladas, and sprinkle with 1/2 cup of cheddar. Bake at 350degrees for 20 min.