Spicy Black Bean Enchiladas

I got this recipe from one of those little books that they have by the checkout counter in the grocery store (I modified a couple things to make it more figure-friendly). They're very filling and very good!

2/3 cup water
1 package dry enchilada seasoning mix
2 (15 oz.) cans black beans, rinsed and drained
1 cup fat free sour cream
6 (8") flour tortillas
1 (10 oz.) can enchilada sauce
4 oz. shredded low-fat cheddar cheese
sliced green onions
shredded lettuce
chopped tomato

Heat oven to 375. Spray a 9x13 inch baking pan with cooking spray and set aside. Stir together water and seasoning mix in 10-inch skillet. Stir in beans. Cook over med-high heat until mixture comes to a boil. Reduce heat to low and cook, stirring occasionally, until mixture is thickened (3-4 minutes). Remove from heat. Stir in 1/2 cup sour cream (save the other 1/2 cup for topping).

To assemble, spread 1 Tbsp. enchilada sauce on 1 tortilla. Place 1/6 of the black bean mixture in center of tortilla. Sprinkle with 1 Tbsp. cheese. Roll up tortilla (carefully, because the beans tend to fall out). Place in the prepared pan, seam side down. Pour remaining enchilada sauce over filled tortillas. Cover with aluminum foil.

Bake for 15 minutes or until heated through. Uncover, and sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, top each enchilada with dollop of remaining sour cream, lettuce, tomato, and green onions.