American Enchiladas

Ingredients:

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.