Black Bean Enchiladas

Time to do some cooking in the kitchen and Six in the Morning welcomed Sarah Houghton from Southcrest Diabetes Center for a Black Bean Enchiladas recipe.

Wednesday, October 15th 2008, 10:10 am

By: News On 6

1 can Black Beans
½ can Green Chile Enchilada Sauce
1 pkg Corn Tortillas
½ c. green onions, chopped
2 c. Reduced-fat Shredded Cheddar Cheese
Paprika
Cilantro (optional)

Serves 4, 2 enchiladas per person

Place corn tortilla on flat surface. Put about ¼ c. black beans in the center of the tortilla. Top with about 1 tablespoon green onions, 1 tablespoon shredded cheese, and paprika. Add cilantro as desired. Roll up and place in casserole dish. Repeat this process until you have used all ingredients. Once all the enchiladas are prepared in the casserole dish, top with ½ can of the green chile enchilada sauce and the remaining shredded cheese. Garnish top with cilantro. Bake in oven at 400 degrees for about 15 minutes or until cheese has completely melted.