1   teaspoon vegetable oil

1   medium onion, finely chopped (1/2 cup)

1   teaspoon ground cumin

 ½ tbsp chili powder

1-2 cloves minced garlic

1   can (15 oz) black beans, rinsed and drained

1   package (11.5 oz) flour tortillas for burritos (8 tortillas), heated

I used corn tortillas instead

2   cups shredded Monterey Jack cheese (8 oz)

1   can (10 oz) enchilada sauce

You can use either red or green, we just tried green and it was de-lish!

Sliced Black Olives

1/2   cup shredded Cheddar cheese (2 oz)

Salsa and sour cream, if desired

1.      Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion, garlic, cumin and chili powder; cook and stir until onion is tender. Stir in beans. Turn off heat.

2.      Place about 3 (1-2 with smaller corn tortillas) tablespoons 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. Add sliced black olives over top. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3.      Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa and sour cream.

I also serve this dish with some Spanish rice and fat free refried beans, or sometimes just a large salad depending on our mood. Enjoy!

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