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Black Bean and Cheese Enchiladas Recipe

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This recipe for Black Bean and Cheese Enchiladas, by , is from The Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Peterson


2/3 C water
1 pkg dry enchilada mix
2 (15 oz) can black beans, drained and rinsed.
1 C light sour cream, divided
8 (8 in.) flour tortillas
1 (10-oz) can enchilada sauce
1 C. (4 oz) finely shredded Cheddar cheese
2 T sliced green onions

Optional: Ground Beef

Preheat oven to 375 degrees.
Stir water and dry enchilada mix together in a 10" skillet.
Add beans. Cook over medium heat until mixture boils, stirring occasionally.
Reduce heat to low and stir 3 to 4 minutes until the mixture thickens.
Remove from heat and stir in 1/2 C of sour cream.
Place approximately 1/3 C of the bran mixture on the center of each tortilla.
Add a bit of the canned sauce on top of the beans, top with a T of cheese and roll up.
Place the rolled tortillas, seam side down in a 9 X 13-inch baking pan.
Pour remaining enchilada sauce over the enchiladas and sprinkle the rest of the cheese over the enchiladas, cover with foil and bake for 15 minutes.
Remove foil and bake an additional 3 minutes. Serve with a dollop of sour cream and a sprinkling of the green onions.




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