Spicy 2 cheese enchiladas w/ black beans

10 small corn tortillas
1 15 oz can black beans (e.g Goya)--drained and rinsed
1cup pepper jack cheese--shredded
1 cup sharp cheddar cheese--shredded
2 small fresh jalapeno peppers--thinly sliced
I tsp ground cumin
(remove seeds if you prefer a mild flavor)
2 small yellow onions--halved and thinly sliced
5-6 cloves garlic--thinly sliced
1 cup fresh cilantro leaves--chopped
1tbs olive oil (or other cooking oil)
Cooking spray (e.g Pam or Crisco)
Salt (to taste)

Preheat oven to 350 degrees.
In a mixing bowl, mash beans. Add sour cream and 1/2 cup of each cheese, cumin and the jalapenos and mix well. Salt to taste.
Warm tortillas according to package directions.
Spray a medium size casserole dish with cooking spray.
Place about 2 tbs of bean filling in the center of each tortilla. Fold tortilla and place seam side down in the casserole.
Spread 1/2 cup of the salsa over the first layer of tortillas.
Repeat with second layer of tortillas.
Bake for 30 min.
While tortillas are baking, heat the oil in a large sautee pan and sautee the garlic and onions for about 2- 5 min on medium high heat. Mix in the cilantro and remove from heat.
After 30 min, remove casserole from the oven. Spread the garlic, onion and cilantro mixture over the tortillas.
Spread remaining cheese on top of the garlic and onion.
Bake an additional 10 min or until cheese is melted.
Serve over a bed of shredded lettuce and chopped tomatoes.
Makes five servings of 2 filled corn tortillas.

Number of Servings: 5

Recipe submitted by SparkPeople user BETHJOY1.