Black Bean and Cheese Enchiladas

1	teaspoon vegetable oil
1	medium onion, finely chopped (1/2 cup)
1	teaspoon ground cumin
1	can (15 oz) Progress® black beans, drained, rinsed
1	package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
2	cups shredded Monterey Jack cheese (8 oz)
1	can (10 oz) Old El Paso® enchilada sauce
1/2	cup shredded Cheddar cheese (2 oz)
	Old El Paso® Thick 'n Chunky salsa, if desired

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1. Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
2. Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

I would like a nice black bean burrito recipe. This is not it! It's really easy and it tastes okay but it's no cafe rio! I think maybe it needs some rice with it. So I'm going to keep searching. I think it was after this recipe I kept asking Jeremy what he thought of it. He said it was okay but he wouldn't say anything else and I kept asking him what else it needed. I told him I wouldn't get mad at what he said I just wanted some input. It was funny!