Recipe of the Day

Black Bean and Cheese Enchiladas

1 tbsp canola oil
1 md onion minced
1 clove garlic minced
1 tbsp cumin
1 tsp cayenne
pinch of salt
1 can black beans drained and rinsed
flour or corn tortillas
shredded monterey jack cheese
enchilada sauce

Preheat oven to 350. Spray baking dish with cooking spray. Set aside.
In pan heat oil, then add onions and garlic. Cook until just softened. Add beans, cumin, salt and cayenne. Stir until just warmed. Remove from heat.
In tortilla, spoon bean mixture and sprinkle with cheese. Roll and place in baking dish seam side down. Repeat until mixture is used or pan is full. Evenly pour enchilada sauce over rolled tortillas. Sprinkle with desired amount of cheese.
Spray aluminum foil with cooking spray and cover dish with sprayed side down.
Bake for 30-35 minutes
Serve with Spanish rice and side salad.