Chili-Cheese Black Bean Enchiladas

• Cooking spray
• 1/2 cup chopped onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 garlic cloves, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
• 3/4 cup bottled salsa
• 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
• 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
• 12 (6-inch) corn tortillas
• 1 (10-ounce) can enchilada sauce

1. Preheat oven to 350u0b0.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
4. Warm tortillas according to package directions. 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. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350u0b0 for 20 minutes or until thoroughly heated.

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

Taken from www.myrecipes.com/recipe/chili-cheese-black-bean-enchiladas (may not work)