Black Beans and Cheese Enchiladas

So it's been forever since I posted a new recipe, but after I made this really easy recipe I knew I had to post it. I found this recipe on the Betty Crocker website. I was looking for a recipe to use the rest of a steak that I had already cooked up. This recipe doesn't call for meat but I added the steak and also a can of green chiles before putting the bean mixture into the tortillas. This was so easy I'm sure without adding those 2 things it would be even easier for those of you who don't want to add any meat to it. I give this recipe a 4.5!

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progress® black beans, drained, rinsed
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)Old El Paso® Thick 'n Chunky salsa, if desired

1.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 cumin; cook and stir until onion is tender. Stir in beans.

2.Place about 3 tablespoons 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.

3.Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.