Thursday, August 18, 2011

Black Bean Enchiladas

These are SO GOOD! Last year for our family reunion, our family got together and made a family cookbook. This is my cousin's recipe, and they are DELISH! I did alter the recipe slightly. Her recipe calls for low fat, or fat free cream cheese. I went naughty and used regular. Fantastic!


1/2 c. chopped onion 1 taco seasoning packet

2 minced garlic cloves 15 oz. can drained black beans

3/4 c. bottled salsa 1/3 c. Cream cheese

4 oz. shredded Cheddar 12 6-in. flour tortillas

1 10oz. can Enchilada Sauce

Cooked chicken or Beef

*Preheat oven to 350!

Heat a nonstick skillet with olive oil, and saute onion until tender. Stir in seasoning packet, garlic, beans and cooked meat, and cook 2 minutes. Stir frequently.

Stir in salsa and cook 1 minute longer. Remove from the heat and add cream cheese and 1/2 c. shredded cheese, stirring until cheese melts. Spread 1/3 c. enchilada sauce in the bottom of a 13x9 pan. Spoon about 1/3 cup mixture down the center of each tortilla and roll up. Arrange enchiladas and sprinkle with remaining cheddar cheese. Bake for about 25 minutes or until thoroughly heated.

**I tweaked this recipe by adding some canned corn, and tomatoes from my garden, then topped with a dollop of sour cream when they were done.**