Black Bean and Root Vegetable Enchiladas

INGREDIENTS

1 15 ounce can

Black beans

1/4 cup

Cilantro, fresh

1/3 cup

Onion

1 1/2 cups

Root vegetables, assorted

2 14 1/2 ounce cans

Tomatoes with garlic, fire-roasted

1 cup

Salsa

1 tbsp

Ancho chile pepper or chili powder, ground

Black pepper, Ground

1 tsp

Cocoa powder, unsweetened

Salt

Cooking spray, Nonstick

2 tsp

Olive oil or vegetable oil

1 tsp

Cumin, ground

7 inches flour tortillas

1 1/4 cups

Mexican cheese blend or monterey jack cheese

1/4 cup

Mexican crema or 1/4 cup sour cream mixed with 1 tablespoon water