Black Bean Enchiladas

Mexican food is one of my favorites so when my daughter chose the Fiesta Theme, I chose some of my favorite easy recipes. I received this recipes years ago from someone I worked with and have made it often over the years.

Here's what you'll need

2 cans Black Beans rinsed
1 can chopped Green Chilis
1/4 C Sour Cream ~ I use light
2 C Cheese ~ I use the Colby Jack mix
2 cans Enchilada sauce ~ I use one hot and one mild
10 Tortillas~not sure of the size, they just come 10 to a bag

Put your beans and chilis into a pan over medium heat for about 5 minutes. You are going to be kind of pressing the beans with a rubber scraper to smash some of them. They will pop as they get hot. You don't want all of them to pop but you want a creamy mixture. If you want to skip this step, you can use one can of refried black beans and one can of rinsed black beans, mix together with a can of green chilis. You'll get a similar result without "cooking" them.

After your 5 minutes on the stove...let the mixture cool for about 10 minutes, you can put in the fridge if you want to speed things up. Add your sour cream and mix. Add 1 Cup of your cheese and mix.

Assembly time. Mix the enchilada sauce together. Spread about 1/4 C of bean mixture onto tortilla. Drizzle T of sauce over the beans. Roll tortilla up and put in a sprayed 13x9 pan seam side down. Finish the other 9. You can stop and cover at this point if you want to make ahead. They will be ok in refrigerator for 24 hours.

Pour the rest of the enchilada sauce over the top of the tortillas and top with 1 C cheese. Put in 350 degree oven for about 40 minutes. If they are coming directly from the fridge you might need to add about 10 minutes of cooking time.
Rinse your beans

Add the can of Green Chilis

Cook the beans until they start to pop and thicken, about 5 minutes

Let them cool about 10 minutes. You can put them in the fridge to speed the process. Truth be told, you can add the sour cream without cooling, nothing will happen.

Add the cheese. This WILL melt if it's not cool. That's also not the end of the world, it's just messy.

Put about a 1/4 C of bean mixture and about 1-2 T Enchilada sauce.

Spray your 13x9 pan and put the rolled tortillas seam side down.

You can stop here, cover and refrigerate for up to 24 hours. Top with sauce right before you put in the oven.

This is where the photos end, it was a busy day. SO...top with 1 C of cheese and bake for 40 minutes at 350. Serve!