Chili-Cheese Black Bean Enchiladas

Chili-Cheese Black Bean Enchiladas
Photo by Photography: Randy Mayor

Ingredients

  • Cooking spray
  • ½ teaspoon dried oregano
  • 1 (12-ounce) bag frozen soy crumbles, thawed (such as Morningstar Farms)
  • ½ teaspoon ground cumin
  • Cooking spray
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can enchilada sauce
  • + 10 more ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • ½ cup chopped onion
    • 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
    • ¾ cup bottled salsa
    • 12 (6-inch) corn tortillas
    • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
    • ½ teaspoon chili powder
    • 2 garlic cloves, minced
    • ½ teaspoon dried oregano
    • 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided

Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently. Stir in salsa, and cook 1 mi...

View full recipe at My Recipes

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