Bean Enchiladas | NDSU Agriculture

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can refried beans
• 1 cup sour cream, fat-free
• ¼ cup chopped fresh cilantro
• 1 jalapeno, seeded and minced
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup enchilada sauce
• 4 10-inch flour tortillas