| This recipe is liked by 8 person(s). |
Cheesey Black Bean Enchiladas
Nb persons: 6
Yield: 2
Preparation time: 15
Total time: 25
Source:
| 1 can (15 oz.) | mild enchilada sauce |
| 2.5 cups | black beans |
| 1/2 tsp. | cumin |
| 1/2 tsp. | chili powder |
| 1/2 tsp. | garlic powder |
| 1/2 tsp. | salt, (optional) |
| 2 cups | shredded 2% Mexican cheese |
| 12 | corn tortillas |
| 6 tsp | light sour cream, (optional) |
Preheat the oven to 375 degrees, and spray the bottom of a 9 x 13-inch baking dish with nonstick cooking spray.
Heat a heavy skillet over medium heat. Drain most of the liquid off black beans and add to skillet. Season with cumin, chili powder, garlic powder and salt (optional). Bring to a boil, stirring it occasionally, for about 10 minutes. Drain off any remaining liquids.
Warm each tortilla over medium heat in a nonstick skillet for 20 seconds per side until soft.
Put enchilada sauce in a pie plate or shallow dish. Coat each tortilla in sauce (both sides) & drain before placing on paper plate.
On a paper plate fill each tortilla with about 1/4 cup of the black beans, and about 1 tbsp. of cheese. Roll it and place it in the pan. Repeat with the remaining tortillas until all the filling is used. Pour any remaining enchilada sauce evenly on top of the tortillas, and top them with any remaining cheese. Bake, uncovered, for 20-25 minutes until the sauce is bubbly. Serve hot topped with 1 tsp light sour cream.
Recipe by Mary Lee from Dinner and a Murder Mystery Games ~ http://www.dinnerandamurder.com
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