1 can (15 oz.) black beans or pinto beans, rinsed and drained
3/4 cup chunky salsa
1/2 cup sliced green onions with tops
3/4 tsp. ground cumin
1 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
1 cup Sargento® Traditional Cut Shredded Sharp Cheddar Cheese
2 cans (10 oz. each) mild enchilada sauce, divided
Optional toppings: sour cream, chopped tomato, chopped cilantro, black olives
Cook turkey in nonstick skillet over medium heat 5 minutes or until turkey is no longer pink. Add beans, salsa, green onions and cumin; simmer 8 minutes, stirring occasionally. Add to skillet 1/2 cup Sargento® Traditional Cut Shredded Sharp Cheddar Cheese and 1/2 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese and stir together.
Spread 1/2 cup enchilada sauce in bottom of 9x13 baking dish. Spoon mixture evenly down center of tortillas. Roll up; place seam side down in dish. Spread remaining enchilada sauce over enchiladas. Cover dish with foil.
Bake in preheated 375 degree oven for 25 minutes until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted.