This is one of our favorite recipes. It's a Cooking Light recipe that was shared by our good friends, Mark and Ali Hamrick. My mom and dad tried it last night and it passed their test. I made it this past week. It's very early easy to cook and make in advance then bake when you are ready to eat it. We never mind having leftovers when we make it. Enjoy!
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (15 ounce) can black beans (rinsed and drained)
1 package morning star spicy black bean burgers (thawed and crumbled)
3/4 cup bottled salsa
1/3 cup (3 ounces) fat-free cream cheese (softened)
1 cup (4 ounces) shredded extra sharp cheddar cheese (divided)
1 (10 ounce) can enchilada sauce
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and saute 4 min or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 min, stirring mixture frequently.
Stir in salsa, and cook 1 min. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup (I eyeball it) 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 (I just put however much in that I want, depending on how many tortillas I'm making), and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remain enchilada sauce evenly over enchiladas and sprinkle with 1/2 cup cheddar. Bake at 350 for 20-30 min or until thoroughly heated.