Enchiladas!!!

So once upon a time I helped do a cooking demo for some Purdue Athletes and the recipes were good, I just rarely (aka never) made them. Finally, while digging through a metric ton of recipes, papers, etc I decided to try this one.
BEST DECISION EVER! Okay, maybe not ever, but definitely of that day.

Chili-Cheese Black Bean Enchiladas, Adapted from Cooking Light September 2003

1/2 c chopped onion
1/2 t ground cumin
1/2 t dried oregano
1/2 t chili powder
1 t minced garlic
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) bag frozen soy crumbles (I recommend Boca over Morning Star, they hold texture better)
3/4 c salsa (we used my OWN homemade CANNED salsa - more on that in a later post)
1/3 c cream cheese (1/3 fat is best)
1 c shredded cheddar cheese (or more in our case)
12 (6-inch) corn tortillas
1 (10oz) enchilada sauce

- Gluten free (except the tiny bit boca meat)
AWESOME

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
4. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 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 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.