Black Bean and Chicken Enchiladas

Ingredients:
1 can of Black Beans
2 cooked Chicken Breasts
1-2 cans of red enchilada sauce (depends on how much sauce you like)
6 Burrito sized tortillas
1/2 block shredded mild cheddar cheese
3 teaspoons chili powder
1 teaspoon ground cumin

Preheat oven to 425

Prep:
Shred the cooked chicken breasts. I like to cook mine in the microwave and then shred them by hand. But you can always use a food processor or chopper to cut the chicken up into small pieces. Set aside.
Pour the black beans, chili powder and cumin into a blender or food processor and mix until smooth.
Put a spoonful of the black bean mixture, some chicken and a little shredded cheese in the center of each tortilla. Fold the ends and roll each tortilla then place them in a large baking dish.
Top with red enchilada sauce ( 1 or 2 can depending on how much sauce you like) and the remaining shredded cheese. Take a piece of tin foil and fold it in half and then cover the enchiladas - this way it works more like a tent and the cheese won't stick to it.
Bake in the oven for 15 minutes then uncover and cook for the remaining 5 minutes.