Chili Cheese Black Bean Enchiladas

• 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

1. 1. Preheat oven to 350 degrees
2. 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. 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. 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.

onion, ground cumin, oregano, chili powder, garlic, black beans, soy crumbles, salsa, cream cheese, cheddar cheese, tortillas, enchilada sauce

Taken from www.epicurious.com/recipes/member/views/chili-cheese-black-bean-enchiladas-53018561 (may not work)