Black Bean and Cheese Enchiladas
1 can of organic Black Beans
2 cups shredded Jack and Cheddar Cheese
1 can of Enchilada Sauce, organic if possible
1 whole Sweet Onion chopped
½ bunch Cilantro, chopped
2 cloves Garlic, minced
Package of Corn Tortillas
2 tablespoons Coconut Oil
Olive Oil Spray
Homemade Salsa (recipe in cook book)
Preheat oven to 400°.
Heat coconut oil in a frying pan. Add onions, cilantro, garlic, and sauté until translucent. Add black beans, ½ of the enchilada sauce, and stir well.
Spray 13” x 9” baking dish with olive oil. Place a corn tortilla in your hand and fill with 3 tablespoons of beans and 3 tablespoons of cheese. Roll corn tortilla up and secure with a toothpick to keep it from unrolling. Place in baking dish. Repeat and fill remainder of dish until packed. Sprinkle the top of the enchiladas with the remainder of the cheese and pour the enchilada sauce on top. Bake at 400° for 15 minutes or until lightly browned. Serve with sour cream, guacamole, homemade salsa… guild the lily… Yum!