Bean and Cheese Enchiladas

These were the perfect weeknight meal--quick, low-fat, high protein! I've made it twice this month already!

1 large onion, diced

1 can fat-free refried beans

2 C low-fat "Mexican" blend cheese

1 (19 ounce) can of mild enchilada sauce

2 T reduced-fat sour cream

6 whole wheat tortillas

1/2 t salt

1/4 t pepper

Combine the onion and refried beans in a small, microwave-safe bowl. Microwave for 2 minutes, then stir in 1 1/2 cups of the cheese in batches. Add salt and pepper, stirring well to combine. Meanwhile, pour about 1/2 of the enchilada sauce into a large casserole dish (about 13" x 9"). Gently dip each tortilla into the sauce so that it is well coated. Then spoon about 1/4 cup of the bean mix into each tortilla. Roll the tortilla up so that the tortilla completely encases the bean mix. Once all of the tortillas are assembled, arrage them in the baking dish. Top with the remaining 1/2 cup of cheese and pour the remaining enchilada sauce evenly over the tortillas. Bake at 400* for 10 minutes, or until the cheese on top has melted. Serve with a dollop of sour cream and guacamole, if desired.