• A5a8066b213d01a6e2db2a306ac37dcd

Bean Enchiladas

Mexican night!

Prep
Cook
Serves 4people
Ingredients
2
16 oz cans of black beans
1
16 oz can of refried beans
1
32 oz can of enchilada sauce
1/2
cup chopped onion, divided
1/4
cup fat-free sour cream
1
cup shredded sharp cheddar cheese
10
tortillas
optional: 8oz canned green chiles & spanish rice
Directions
1.
Shred sharp cheddar cheese, put aside and grease two 9×13 baking pans.
2.
Lightly strain black beans, don’t rinse and put in large mixing bowl.
3.
Add in the refried beans and sour cream, and mix together. If you chose to, add in green chiles here as well.
4.
Chop up onion and divide the amount in half. Mix 1/4 cup in with the bean mixture, put the rest of onions to the side.
5.
Spoon the mixture of beans a little to the side of the middle of the tortilla, using about 3-4 heaping spoons worth per tortilla.
6.
Roll the longer end of the tortilla over bean mixture, fold sides of tortilla over, and roll up the enchilada. Place them in the pan, and repeat until all enchiladas are done.
7.
Ladle enchilada sauce over all of the enchiladas.
8.
Top with the remainder of the onions and shredded cheese.
9.
Bake at 350 degrees for about 15-17 minutes or until cheese is melted and enchiladas are hot in the middle.

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