Mexican Black Bean and Cheese Enchiladas

Posted by: Sue Freeman 10-01-99 7:20 AM

Black Bean and Cheese Enchiladas

1 tsp oil
1 medium onion, finely chopped
1 tsp cumin
1 (15 oz) can black beans, rinsed and drained well
8 flour tortillas, heated
8 oz shredded Monterey jack cheese
1 (10 oz) can enchilada sauce
2 oz shredded cheddar cheese

Lightly spray 2 qt baking dish with nonstick spray.

Heat oil in medium skillet over med. heat until hot.

Add onion and cumin and cook until onion is tender and not browned; stir in beans.

Place 3 T of bean mixture in center of each warm tortilla.

Top each with 1/4 cup cheese and roll up tightly.

Place seam side down in baking dish.

Spoon Enchilada sauce over top of enchiladas and cover tightly with foil.

Refrigerate overnight, covered, or bake at 350 for 30 to 35 minutes.

Remove from oven; uncover dish and sprinkle with rest of cheese.

Serve enchiladas with salsa.

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