|Oooey Gooey Cheesey Goodness|
Black Bean and Cheese Enchiladas-adapted from Betty Crocker
Total Time: 45 Minutes
- 1 teaspoon vegetable oil
- 1 small onion, diced
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, drained and rinsed
- 2.5 ounces black olives, sliced
- 1 jalapeno pepper, diced
- 8 flour tortillas
- 10 ounce can enchilada sauce
- 2 1/4 cups cheddar cheese
In a medium skillet, heat vegetable oil, then saute onion and cumin until tender. Stir in the beans, olives and jalapeno.
Scoop about 3 tablespoons bean mixture to the center of each tortilla. Top with 1/4 cup cheese, roll tightly and place seam side down in baking dish. Repeat with remaining tortillas. Top with enchilada sauce and remaining cheese.
Bake, covered, for 30-35 minutes or until thoroughly heated and cheese is melted.