Chili-Cheese Black Bean Enchiladas
Cooking Light~Sept 2003 

1/2 c. chopped onion
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. chili powder
2 garlic cloves, minced
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) bag frozen soy crumbles, thawed
3/4 c. bottled salsa
1/3 c. cream cheese, softened
1 c. shredded cheddar cheese
12 (6") corn tortillas
1 (10 oz) can red enchilada sauce

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over med-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 min., stirring frequently.
3. Stir in salsa and cook 1 min.  Remove from heat and add cream cheese and 1/2 c. cheddar cheese, stirring until cheese melts.
4. Warm tortillas according to package directions.  Spread 1/3 c. enchilada sauce in bottom of a 13x9" baking dish coated with cooking spray.  Spoon about 1/3 c. 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 remaining cheddar cheese (1/2 c.).  
5. Bake at 350° for 20 min.  
Yields 6 servings (serving size: 2 enchiladas).