Spicy Black Bean Enchiladas

These enchiladas are shown served with Baked Avocado Fries.

2 Servings (4 Enchiladas)

1 can   Black Beans, drained

2   Garlic Cloves, minced

1/4 cup   Onion, chopped

1 tbsp   Lime Juice

1/2 tsp   Cumin

1/2 tsp   Chili Powder

1/4 cup   Sour Cream

3/4 cup   Monterey Jack Cheese, shredded

4   Medium Tortillas (We like wheat tortillas)

1 cup   Tomatillo Salsa

1 tbsp   Dried Cilantro

1)   Preheat oven to 350 and spray an 8 x 8 inch baking dish with non-stick cooking spray.

2)   In a medium mixing bowl, combine black beans, garlic, onion, lime juice, cumin, chili powder, sour cream, and 1/3 of the cheese.

3)   Spoon the filling into the center of each tortilla. Tightly roll each tortilla and place seam side down in the baking dish.

4)   Pour the tomatillo salsa evenly on top of the enchiladas. Top with the remaining cheese and sprinkle with the dried cilantro. 

5)   Bake 15 to 20 minutes or until cheese is melted and edges looks crispy brown. Enjoy!

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