Black Bean Enchiladas

I grew up with the best chicken enchiladas ever!  I enjoyed the beef enchiladas but I had never had bean enchiladas until we tried some black bean enchiladas.  This recipe comes from Rachael Ray's 30-minute meals cookbook.

2 cloves garlic, minced
1 tbsp. olive oil
1 small white onion
1 jalapeno, seeded and minced
2 (15 oz) cans black beans, drained but not rinsed
1 tsp. ground cumin
2 tbsp. tomato paste
salt, to taste

Heat garlic in oil.  Add onion and jalapeno; cook for a couple of minutes.  Add beans and mush up a little with the back of a fork.  Stir in cumin, tomato paste and salt.

To make the enchiladas:
Fajita tortillas
Black Bean filling
Cheddar cheese, shredded
Green onion, sliced
Mole Sauce
In the bottom of an 8"x8" square pan add about 1/2 - 1 cup of mole sauce.  Take one fajita tortilla and fill the center with black bean filling, cheese and roll up; place in pan.  Repeat until filling is used up.  Top enchiladas with mole sauce.  Sprinkle with more cheese and green onion.   Bake at 350F for about 20 minutes or until cheese is all melty and bubbly.