Ingredients

• 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 lb. ground beef
• 3/4 cup bottled salsa
• 1/3 cup (3 ounces) block-style cream cheese, softened
• 1 cup (4 ounces) shredded extra sharp cheddar cheese, divided
• 12 (6-inch) corn tortillas
• 1 (10-ounce) can enchilada sauce

Directions

1. Preheat oven to 350°.

2. 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.

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 × 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 350° for 20 minutes or until thoroughly heated.

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