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A meatless dinner entree that even my pickiest eater likes and asks for more!


Black Bean and Cheese Enchiladas

1 can (15 oz.) black beans, drained, rinsed
8 medium flour tortillas
1 teaspoon ground cumin
2 c shredded Monterey Jack cheese
1/2 cup chopped green onion
Cheddar cheese
Sour cream

Spray 13 x 9 inch baking dish with cooking spray. Mix green onion, cumin, and beans in a bowl. Place about 3 tablespoons of bean mixture in center of each tortilla. Top each with ¼ cup Monterey Jack cheese. Roll up tightly; place seam side down in a 13 x 9 inch baking dish. Put some salsa on top of enchiladas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese and bake uncovered for 5 to 10 minutes or until cheese is melted.

Serve with salsa and sour cream.

Freezes well!

Serves: 8


Copyright 2014 Laura Grace