Black Bean Enchiladas

I could probably eat these for dinner every day for a month.  Yes, I like them THAT much!!

This recipe comes from the Pillsbury cookbook Make it Easy Mexican from January 1998.  It is one of my most used cookbooks.  It is literally falling apart and splattered with sauces from the many Mexican dishes I've made from it.

Black Bean Enchiladas

1 10oz cans mild enchilada sauce
1 Tbsp olive or vegetable oil
1 onion, sliced, separated into rings
1 small red pepper, sliced
3 garlic cloves, minced
1 15oz can black beans, drained and rinsed
8 6-inch soft corn tortillas, heated as directed on package (this is so they roll up nicely -- don't skip this part!)
8oz (2 cups) shredded colby-jack cheese blend

1.  Heat oven to 425.  Spoon 2/3 cup of the enchilada sauce into an ungreased 12 x 8 inc (2 quart) baking dish.

2.  Heat oil in medium skillet over medium-high heat until hot.  Add onion, pepper and garlic.  Cook and stir 2-3 minutes or until onion is tender.

3.  Combine onion mixture and beans in medium bowl.  Mix well.  Spoon about 2 Tbsp beat mixture down center of each tortilla.  Top each with 2 Tbsp cheese.  Roll up, place seam side down over sauce in baking dish.

4.  Pour remaining enchilada sauce over the top of the filled enchiladas.  Sprinkle with remaining 1 cup cheese.

5.  Bake at 425 for 15-20 minutes or until thoroughly heated.

Mexican Fiesta Menu!

Easy Taco Casserole

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter