Black Bean Enchiladas - easy

These are so easy to make and they are completely meat free! I found this recipe in a Pillsbury or some other cookbook and have been hooked ever since. They are very flexible when it comes to taste, style and ingredients.



Ingredients

1-2 sliced bell peppers (I prefer red or yellow or both), sliced in strips

1 yellow onion, sliced thinly

1 can of black beans, rinsed and drained (or cook up your own!)

12 oz of shredded cheese (you pick the type; I like white cheddar or Monterey Jack), leave some extra for topping

4-5 garlic cloves, minced

1 Tbsp oil

1 can of enchilada sauce, red or green (or make your own!)

12 or so tortillas (I like flour, but corn is just fine, too; I've even used wheat)

Directions

Warm the enchilada sauce if not already warm while preparing the vegies.

Add garlic to oil in a large skillet. Heat until slightly golden then add the onions and peppers. Stir fry until onions are transluscent.

Remove from pan adding to the black beans and mix.

Warm tortillas before adding a couple of tablespoons of the black been mix, cheese and a tablespoon of sauce. Roll and place in baking dish with some of the sauce spread on the bottom.

When baking dish is filled, top with the remaining sauce and cheese.

Cover and bake in a 350 degree oven for about 15-20 minutes.

Serve with Mexican Rice.