1 - 8oz brick cream cheese, softened
1 can refried beans(or 1 can of black or pinto beans blended)
1 can enchilada sauce
1 lb. shredded cheddar cheese(approx. 4 cups)
1 tsp. cumin
1/4 tsp. cayenne
12 fajita sized tortillas
Preheat oven to 350 and grease a 9x13 and a 9x9 pan. Place cream cheese and beans in a bowl and blend together; add 1/2 of the enchilada sauce, spices and almost all of the cheddar cheese(reserve some for the top). Scoop ~1/3 cup of filling into each tortilla and roll tightly placing side-by-side in a glass cake pan, spread enchilada sauce over the top and sprinkle with remaining cheese. Bake for 30 minutes. Serve with a side of rice.