Course : Enchiladas Serves: 6 Print a Recipe Card

1 cup chopped onions

1 tablespoon minced garlic

2 teaspoons chili powder

2 teaspoons cumin

1/4 teaspoon oregano

1/4 teaspoon salt

1/8 teaspoon ground red pepper

1 can tomatoes -- (14 oz.) chopped,

with juice

2 black beans -- (15-16 oz. cans)

drained/rinsed

6 flour tortillas -- (7-inch)

2 cups shredded monterey jack cheese -- divided

1 can chopped green chilies -- (4 oz.) drained

1/4 cup chopped green onion

2 tablespoons chopped fresh cilantro or parsley