From Cooking Light

Ingredients:

• 1/2 cup chopped onion
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 2 cloves garlic, minced
• 1 15-oz can black beans, drained
• 1 12-oz package soy crumbles
• 3/4 cup salsa
• 1/3 cup cream cheese, softened
• 4 oz (1 cup) shredded cheddar
• 12 corn tortillas
• 1 can enchilada sauce

Heat oven to 350.

Heat a skillet coated with cooking spray over medium high heat. Saute onion 4 minutes or until tender. Add spices, garlic, beans, and soy crumbles and cook 2 minutes, stirring frequently.

Stir in salsa and cook 1 minute. Remove from heat. Add cream cheese and half of cheddar. Stir until cheese melts.

Warm the tortillas. Spread 1/3 cup enchilada sauce in baking pan. Roll mixture in tortillas and arrange in pan. Pour enchilada sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 20 minutes or until hot.