Black Bean Enchiladas

1 teaspoon vegetable oil

1 medium onion, finely chopped

4 tablespoon of taco season

1 large can of refried black beans

1 can (15 oz) black beans

¼ cup of water

flour tortillas (8 tortillas)

2 Cups Monterey Jack cheese

1 can (10 oz) enchilada sauce

1/2 cup shredded Cheddar cheese

Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Heat oil in 10-inch skillet over medium heat. Add onion and cook and stir until onion is tender. Stir in both cans of beans, taco seasoning, water, handful of cheese, and a little enchiladas sauce with the onions.  Cook for 5 minutes, meanwhile heat up the tortillas in the microwave for 30 seconds.

Place spoonfuls of bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese.

Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with

cooking spray; cover baking dish with foil, sprayed side down.

Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese.