Black Bean and Cheese Enchiladas

Friday night is Tex/Mex at our house. Our family favorite is Black Bean and Cheese Enchiladas that will surely be a hit at your house. It’s yummy, easy, cheap, and meatless (great during Lent!).
I give it: ★ ★ ★ ★ ★

*My family prefers salsa on top of the enchiladas. For me, I omit the salsa and just put it on a few for those who like it. This is a one pan dish for the whole family! YES!


Black Bean and Cheese Enchiladas


Ingredients:

1 can (15 oz.) black beans, drained, rinsed
8 medium flour tortillas (without problem ingredients)
1 teaspoon ground cumin (on the “Try It” list)
2 c shredded Monterey Jack cheese (on the “Try It list)
1/2 cup chopped green onion (on the “Try It” list)
Cheddar cheese (shredded)
Salsa (for those who can tolerated it)
Sour cream


Directions:

Spray 13 x 9 inch baking dish with cooking spray. Mix green onion, cumin, and beans in a bowl. Place about 3 tablespoons of bean mixture in center of each tortilla. Top each with ¼ cup Monterey Jack cheese. Roll up tightly; place seam side down in a 13 x 9 inch baking dish. Put some salsa on top of enchiladas (for the people who can tolerate it) or omit. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake in a 350 degree F oven 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese and bake uncovered for 5 to 10 minutes or until cheese is melted.

Serve with salsa (if tolerated) and sour cream.

Freezes well! I wrap them individually in foil and pop them in the freezer. Just thaw in the refrigerator over night and microwave them for dinner!

Serves: 8