Ingredients
2 cans (15oz) black beans
1 medium onion
2 cloves garlic
1 TBSP lime juice
1/2 tsp oregano
1/4 tsp salt
1 C Sour Cream
1 TBSP parsley
8 tortillas (6 inch diameter)
1 can (10-14oz) Enchilada Sauce
1 C shredded cheese
Directions
Rinse and Drain beans
Chop Onion
Mince Garlic
Mash half the beans.
Spray skillet with Pam and heat to medium-high.
Saute onion and garlic until tender.
Stir in beans (mashed and unmashed), lime juice, oregano, and salt.
Heat beans, stirring occasionally.
In seperate bowl, combine sour cream and parsley.
Warm tortillas, as needed, to make pliable.
In baking dish (9x9), place small amount of enchilada sauce.
Place bean mixture and sour cream mixture in tortillas and roll up.
Lay rolled tortillas in baking dish.
Cover with remaining sauce
Cover with foil and bake at 350 for 25 minutes.
Uncover, sprinkle with cheese, and bake for another 5-10 minutes, until cheese is melted and bubbly.
Notes
Recipe given to me by a co-worker, Jenn. Instead of rolling up tortillas and putting them in the baking dish, you can put a small amount of sauce in the bottom and then make layers of tortilla, bean mixture, sour cream mixture, and sauce. Continue layering until ingredients are used up and then cover with foil and continue as normal.
