Lent is coming soon and you need to bring something to Church Potluck. Here is something that is yummy, easy, cheap, and meatless.
Black Bean and Cheese Enchiladas
1 can (15 oz.) black beans, drained, rinsed
8 medium flour tortillas
1 teaspoon ground cumin
2 c shredded Monterey Jack cheese
1/2 cup chopped green onion
Salsa
Sour cream
Mix green onion, cumin, and beans in a bowl. Place about 3 tablespoons of bean mixture in center of each tortilla. Top each with ¼ cup Monterey Jack cheese. Roll up tightly; place seam side down in a 13 x 9 inch dish. Put some salsa on top of enchiladas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese and bake uncovered for 5 to 10 minutes or until cheese is melted.
Serve with salsa and sour cream.
Freezes well!
Serves: 8
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