1 recipe Simple Black Beans, drained of extra liquid
1/3 cup (3 ounces) block-style fat-free cream cheese, softened
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
12 (6-inch) corn tortillas
1 (10-ounce) can enchilada sauce
Preheat oven to 350°.
If cooled, reheat black beans. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer six tortillas across the bottom of the dish. Spread one half bean mixture over tortillas. Top with another layer of tortillas and beans. Place a final layer of tortillas on top. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.