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, and beans then cook for 2 minutes, stirring mixture frequently.
Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and cheddar cheese, stirring until the cheese melts.
Spread 1/3 cup enchilada sauce in bottom of a 13 x 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 extra cheddar. Bake at 350°F for 20 minutes or until thoroughly heated.
0 servings