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Spicy Black Bean, Green Chili & Manchego Enchiladas

Spicy black bean enchiladas with green chilis, sour cream, Manchego cheese and firey red enchilada sauce. Perfect alongside fajita veggies and guacamole.

Serves 4people
Small corn or flour tortillas
15-ounce can black beans, drained and rinsed
4-ounce can diced green chilies
28-ounce can red enchilada sauce
cup Grated manchego cheese
cup Light sour cream or greek yogurt
Diced green onion
Cilantro, grilled fajita veggies, avocado, salsa, sour cream, for topping
Preheat oven to 375 degrees.
Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Set aside.
Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.
Transfer one tortilla at a time to the baking dish, scoop in 2 tablespoons of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas. Top enchiladas with a bit more enchilada sauce down the middle. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

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