Black Bean Enchiladas
- 1 tsp vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, crushed
- 1 cup sour cream
- 1 tsp lime juice
- 1/2 tsp ground cumin
- 2 cans refried black beans
- 8 tortillas
- 1 can tomato sauce
- 1/2 cup shredded monterey jack cheese with jalapenos
- 1.) Heat oil in 10" skillet over medium heat. Cook onions and garlic in oil for 2 minutes stirring occasionally until onions are crispy, stir in sour cream, lime juice, cumin and beans.
- 2.) Spoon about 1/3 cup bean mixture onto each tortilla. Roll tortilla around mixture. Place seam side down. Pour tomato sauce over tortillas and sprinkle with cheese. Cook over low heat 10-15 minutes or until hot and bubbly.
vegetable oil, onion, clove garlic, sour cream, lime juice, ground cumin, black beans, tortillas, tomato sauce, shredded monterey jack cheese
Taken from www.epicurious.com/recipes/member/views/black-bean-enchiladas-50034350 (may not work)