Quick Enchiladas

Something you can put together quickly, or prepare the filling a day in advance.

1/2 onion
1 28oz can diced tomatoes (or 1/2 regular and 1/2 fire roasted would be great!), drained
1 10 oz can red enchilada sauce
1 15 oz can black beans, drained and rinsed
1 lbs. veggie crumbles, or ground beef
1/2 lbs. shredded cheddar cheese.
2 tsp. cumin
1/2 tsp. salt
1/4 tsp. corriander
1/2 tsp chili powder
flour tortillas-about  8

Saute onion until almost tender, and veggie crumbles or ground beef. Cook thoroughly through. Drain off fat if you used real meat. Add beans and tomatoes, and all spices.

Distribute filling evenly between tortillas. Roll and place in a greased 9x13. Pour sauce over top, and top with cheese. Bake at 375 covered with foil, until sauce is bubbly, about 20 mins. Remove foil, and bake 5 more minutes.