Chili-Cheese Black Bean Enchiladas | Bean Commission

Ingredients

• cooking spray
• ½ cup onion, chopped
• ½ tsp ground cumin
• ½ tsp dried oregano
• ½ tsp chili powder
• 2 garlic cloves, minced
• 15 oz canned black beans, rinsed and drained
• 12 oz bag frozen soy crumbles, thawed
• ¾ cup bottled salsa
• ⅓ cup block-style fat-free cream cheese, softened
• 1 cup shredded reduced-fat extra sharp cheddar cheese, divided
• 12 corn tortillas (6")
• 10 oz canned enchilada sauce