8 flour tortillas, uncooked
1 can black beans, drained and rinsed
3 cloves garlic, minced or pressed
1 TBSP oil
1/2 tsp cumin
1/4 cup water
2 cups cheddar cheese, grated
1 cup monterey jack cheese, grated
1 cup sour cream
1 jar Frontera Gourmet Enchilada sauce, mild
Method:
Brown tortillas in frying pan, set aside.
Heat oil in frying pan (or sauce pan). Add garlic and cumin; simmer till nice and fragrant. Add beans and water. Bring to a boil and mash beans. Reduce heat and simmer for 2 or 3 minutes. Mash beans and set aside.
Combine cheeses and sour cream.
Cover the bottom of a 9 x 13" pan with enchilada sauce.
Layer a heaping TBSP beans and 1 or 2 TBSP cheese mixture in a tortilla.
Roll up and place seam side down in baking dish.
Repeat with remaining tortillas, then cover with sauce.
Sprinkle with a little more cheese and bake for 20 minutes at 350.
This was one of those meals that my kids ate without complaining, but didn't love.
