INGREDIENTS
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 tortillas1 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.**
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