Enchiladas

7" Flour Tortillas
1 pound ground chuck (80/20)
1 large sweet onion diced
2-10 ounce can enchilada sauce
1-16 ounce can Bush's black beans (drained)
1-12 ounce pack of shredded Mexican blend cheese

Directions: Brown meat with onions and drain. Add 15 ounces of enchilada sauce (reserve remaining 5 ounces), black beans, 8 ounces of cheese (reserve 4 ounces). Stir and heat.

Spoon 3 heaping tablespoons of beef, bean, and cheese mixture onto a tortilla. Fold and place face down in a greased Pyrex baking dish. Cover with sauce and cheese. Bake at 375 for about 20 minutes.