1. Preheat oven to 375*F. and position a baking rack in the middle of the oven. 2. Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside. 3. Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat. 4. Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. 5. If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up). 6. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas. 7. Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. 8. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce. 9. Will keep in the fridge for a couple days. 10. Reheat in oven or microwave. ---------------------------------------------------------------------------
Nutrition
Ingredients
