Black Bean Enchiladas

2 T extra-virgin olive oil

1 medium white or red onion, finely diced, divided

2 cloves garlic, minced

1 (25-ounce) can black beans, rinsed and drained

1 t ground cayenne

1 vegetable bouillon cube

3/4-1 cup water

1 cup chopped fresh cilantro, divided

3 cups cooked, shredded chicken

Whole wheat tortillas

Chopped fresh avocado, tomato, or pico de gallo, for garnish

1. Heat oil in a saucepan and add 1/2 cup diced onion. Stir until onion begins to soften, about 2 minutes. Stir in garlic. Add beans, ground cayenne, and bouillon cube. Blend in blend tec until smooth and the consistency of a creamy soup, adding water as necessary (or use a potato masher).

2. Combine half the cilantro with chicken. Roll bean mixture and chicken onto tortilla and roll. Place into dish, seam side down. Repeat with remaining tortillas. Top with butter and the remaining onions over top. Heat in a 325 degree oven about 5-10 minutes. Sprinkle with remaining cilantro, plus any other toppings you want.