Black Bean Sour Cream Enchiladas

Ingredients

• 12 whole Corn Tortillas
• 1 can of black beans, rinsed and drained
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• ½ teaspoons Ground Cumin
• ¼ teaspoons Cayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, beans, cumin, and cayenne pepper.

Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Cover the dish with the enchilada sauce and remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

From Frozen: Thaw in refrigerator and then cook as directed above.