Recipe Swap Thursday

My friend Therese is once again hosting Recipe Swap Thursday. Go check out the other offerings at her blog, Musings of a Mom.

Easy Black Bean-Beef Enchiladas
(This recipe makes up to 16 enchiladas, depending on how much meat you use and how full you stuff them!)

1 to 1 1/2 lbs. lean ground beef
1 15 oz. can black beans (rinsed & drained)
1/4 cup finely chopped onion
1 tsp. cumin
1 cup monterrey jack or pepper jack cheese, shredded
1 cup cheddar cheese, shredded
1 can red enchilada sauce flour tortillas (soft taco sized)

Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray (I recommend either square, oval or 9X13 dish). Brown ground beef, drain. Salt and pepper to taste. Add onion and black beans. Cook till onions are transparent. Place 3 tablespoons of meat/bean mixture into tortilla, top with monterrey jack cheese, roll tightly and place seam side down in baking dish. Repeat until all mixture is used. Pour enchilada sauce over enchiladas. Cover with alumninum foil which has been sprayed with non-stick cooking spray. Bake for 30 minutes at 350 degrees. Remove from oven, top with cheddar cheese before serving.

(The original recipe was vegetarian. I added ground beef. You can also substitute shredded chicken if desired.)