TASTY BEAN AND CHEESE ENCHILADA

INGREDIENTS:

12 Corn Tortillas

1 12 oz bottle of Trader Joe's Enchilada Sauce

1 16 oz Can of Black Beans (rinsed and drained)

1 Diced Shallot

3 Cups of Taco or Mexican Blend Cheese

1 Tsp each of Salt, Pepper, garlic powder and cumin powder

Non-stick spray

INSTRUCTIONS:

Preheat oven at 375° F.

In a glass bowl combine the rinsed and drained beans, dice shallots, 1 cup of the cheese and all of the seasoning powders. Mix it all together with a spoon and set aside. 

Soften up the tortillas by warming them up on the stove or the microwave. Adjust the temperature accordingly.  Once they are pliable it's time to assemble the enchiladas. 

Spray a baking dish with the non-stick oil of your choice. I use olive oil from Trader Joe's. Pour a couple of tablespoons of the enchilada sauce to the bottom of the baking dish so that the enchiladas sit on sauce as they are baking.  

While the tortillas are still warm, add a tablespoon or two to each tortilla, carefully roll them and place on the baking dish one by one until you are out of ingredients. Pour the remaining sauce and cheese on top.  

Cover with an oven proof paper or if you use foil, go ahead and cover with foil. And bake for about 30 minutes or until the cheese has fully melted. 

Serve with Spanish Rice and add extra toppings if you have on hand. I didn't when I made these, but they are delicious with some plain Greek yogurt, green scallions and avocado. You can even add black olives if you are a fan. 

Enjoy!