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Black Bean Enchiladas Recipe

   
 

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     Black Bean Enchiladas

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   24
Preptime   50

Ingredients
 

Instructions
1. Preheat oven to 350 degrees. Make sauce- Add oil to stockpot on MEDIUM; add garlic. Cook, stirring, 1-2 min. Add flour, chili powder, and cumin; stir to combine. Cook, stirring, 1-2 min. Add bouillon, water, and tomato sauce. Bring to a boil on MEDIUM- HIGH, stirring continuously. Cook 1-2 min, until sauce is slightly thickened. Set aside. 2. Make filling- Mash 1 can beans in mixing bowl. Add second can of beans, soup, and 16 oz cheese. Mix to combine. Set Aside. 3. Prepare tortillas- Heat skillet on MEDIUM-HIGH. Place 1 tortilla in dry pan; cook a few seconds on each side, until warm and pliable. Transfer to clean plate. Repeat with remaining tortillas, stacking them to retain heat.
4. Spread about 1/4 cup of sauce on bottom of each casserole dish. Spread 1/4 cup filling down each tortilla center. Roll one long edge towards middle to enclose filling; keep rolling into cigar shape. Set aside. 5. Arrange enchiladas in 2 rows of 6 in each casserole dish. Pour remaining sauce over enchiladas. Sprinkle half of remaining 8 oz pkg cheese over each; top with green onion. 6. Bake uncovered 25-30 min, until sauce is bubbling. Rest 5-10 min before serving.
Serving Suggestions
Sauce and bean filling can be made a day ahead and refrigerated until needed.


Originally Submitted
7/31/2012





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