best ever bean enchiladas...

Seriously, these were so good hubby asked to put them in the weekly dinner rotation. We have some really great mexican restaurants around, and I actually prefer these. I never made anything like this before, and I was surprised by how quick and easy they were.

Disclaimer: I think mine were actually burritos, 'cause they were supposed to use 12 tortillas and mine only used 4. But I did leave out the 12 ounces of soy crumbles, (and the oregano) so who knows. We also used South Beach Diet whole wheat tortillas, which tasted really good with recipe and are kinda healthy? 9 grams of fiber each!)

Black Bean Enchilada/Burritos (recipe found here!)

Olive oil
1/2 yellow onion, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
2 tsp. minced garlic
1 can black beans, rinsed and drained
Salsa (medium heat), small bottle
1/2 c. cream cheese
2 1/2 c. sharp cheddar cheese, shredded
4 tortillas*
Enchilada Sauce (medium heat), small can

Preheat oven to 350.
Heat olive oil over medium heat. Saute onion and garlic until tender.
Stir in beans and spices, cook a few minutes.
Stir in salsa, cook a few more minutes.
Remove from heat, stir in cream cheese until in melts.
Add handful or so of cheddar, stir lightly.

(Ok, here the recipe said to warm tortillas, I did this by putting them in a stack in the oven for a few minutes while it was pre-heating. I'm not sure if it's a must, but since mine were refrigerated anyway, I figured it couldn't hurt.)

Coat bottom of glass pan with olive oil, then 1/2 enchilada sauce. Spread 1/4 bean mixture on each tortilla - top with a handful more cheddar on each - and roll up. Put each seam side down in glass pan. Spoon more enchilada sauce over them, them top with lots more cheese!

Cook for 20 minutes.

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