Recipe: Black Bean Enchiladas

[fatgirlgoinveg]

OK, so I had tons of left overs from last night's tacos. So, I decided to use them as filling for enchiladas, to see how it worked out. The result happened to be the most freaking delicious enchiladas I have ever made. I used a non-vegan, so you will want to make adjustments as per your choice.

• Black Bean Taco mixture for filling.
• Flour tortillas
• Comino/Cumin
• Chili Powder
• Canned Enchilada Sauce (I used Rosarita's Mild Red Sauce)\
• Avocados
• Sour Cream

These should be overstuffed, so get the large tortillas meant for burritos. You can also make your own, which is simple enough to do, but I was being lazy tonight. Once you have them wrapped (be sure to tuck in the ends) fill up the pan and smother with TONS of the sauce (the more you use the softer your enchiladas will be. Then top them with cheese. I used a two-cheese blend with sharp cheddar and colby jack.

Cook in the over at 350 F (about 176 C, I believe) for 15 - 20 minutes, then top with sliced avocado and sour cream. Serve with brown side and salsa. r