1 can

(15 oz)

1/3 cup

(3 oz)

1 cup

(4 oz)

1 can

(10 oz)

• Preheat oven to 350 degrees F.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and sauté until tender, about 4 minutes.
• Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbs. Cook an additional 2 minutes, stirring frequently.
• Stir in salsa and cook 1 minute.  Remove from heat and add cream cheese and 1/2 cup cheddar cheese stirring until cheese melt.
• Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9 casserole dish that has been sprayed with cooking spray.
• Spoon about 1/3 of bean mixture down center of 6 tortillas; roll up and place in casserole dish. Repeat with remaining tortillas and bean mixture.
• Pour remaining enchilada sauce over enchiladas; sprinkle with remaining cheddar cheese and bake for 20 minutes or until cheese has melted and enchiladas are heated through.