Black Bean Enchiladas

Place onion, jalapeño and garlic in food processor, and pulse until finely chopped. Add one can of the black beans, cilantro and egg and pulse to combine. Transfer mixture to a large mixing bowl and add the rest of the beans, half of the cheese and the bread crumbs. Sprinkle with salt & pepper and mix until well combined.

Wrap tortillas in a clean, damp dishtowel and microwave for 30-45 seconds or until tortillas are soft and pliable. Meanwhile, prepare a 9×13 baking dish by spraying with non-stick cooking spray, and heat oven to 350ºF.

Pour half of the enchilada sauce into the baking dish. Spoon about 2 tablespoons of the black bean mixture into a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the remaining cheese and bake for 15-20 minutes or until the filling is hot and the cheese is melted.