Black Bean Enchilada's- Kelly Hardy

Ingredients:
2 (10 inch) flour tortillas (or flavored tortillas are good)
2 Tbls. vegetable oil (I use olive oil)
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 tsp. minced jalapeno peppers
3 ounces cream cheese
1/2 tsp. salt
2 Tbls. chopped fresh cilantro

Directions:

1. Wrap tortillas in foil and warm in 350* oven for about 15 min.

2. Heat oil in 10 inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

4. Spoon mixture evenly down center of the the warmed tortilla. Serve immediately.

I usually serve salsa on the side to put on them.