Scrambled Egg Enchiladas With Black Bean Sauce

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Ingredients

2 tbsp vegetable oil, divided

1/2 sm onion, sliced 1/4" thick

2 cloves garlic, chopped

1 can (15 oz) reduced-sodium black beans, with liquid

1 C water

1 canned chipotle chile pepper in adobo sauce, chopped

1 1/2 tsp salt, divided

6 corn tortillas (7" to 8" size)

4 scallions, thinly sliced

7 lg eggs

3 oz neufchatel cheese (reduced-fat cream cheese), cubed

2/3 C shredded mexican chihuahua or cheddar cheese (about 3 oz)

2 tbsp chopped cilantro

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