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Preheat oven to 350°.
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Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground beef and onion; cook until meat is cooked through and drain off any fat. Stir in cumin, oregano, chili powder, and garlic and cook 2 minutes, stirring mixture frequently.
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Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and ½ cup cheddar cheese, stirring until cheese melts.
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Warm tortillas according to package directions. Spread ⅓ cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about ⅓ cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with ½ cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.