Black Bean and Cheese Enchiladas

My mom found this recipe on the Betty Crocker Website. It's so easy to make and is my favorite Enchilada recipe! Next time I think I will try putting rice in it, just to see how it tastes! Sorry I don't have a picture, I didn't think about it before we started eating!

Black Bean and Cheese Enchiladas

1 tsp vegetable oil
1 med onion, finely chopped (1/2 cup)
1 tsp ground cumin
1 can (15 oz) black beans, rinsed and drained
1 pkg (11.5 oz) flour tortillas for burritos (8 tortillas), heated
2 cups shredded Monterey Jack cheese (8oz)
1 can (10 oz) enchilada sauce (green)
1/2 cup shredded cheddar cheese (2oz)
Salsa, if desired

1. Heat oven to 350 degrees. Lightly spray 11x7-inch (2 qt) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onions and cumin; cook and stir until onion is tender. Stir in beans.

2. Place about 3 tbls bean mixture in center of each warm tortilla. Top each with 1/4 cup monterey jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish, sprayed side down.

3. Bake 30-35 minutes or until thoroughly heated. Sprinkle with cheddar cheese. Serve enchiladas with salsa.

(*Hint: I just bought a 2 cup bag of shredded Mexican cheese blend from the store and used that for the whole thing. I ended up with a little cheese left over. It was enough for the whole dish, without needing the shredded cheddar.)