Black Bean Enchiladas Recipe

• 8 ounce Mole sauce, (1 jar)
• 1 c. Water
• 24 x Corn tortilias
• 1 lb Black beans, prepared
• 1 pt Ricotta
• 4 x Tomatillo, cleaned and sliced thin
• 1 c. Cheddar cheese, grated

1. 1.
2. In a sauce pan bring mole sauce and water to a boil.
3. Simmer till reduced by 1/4.
4. 2.
5. In a heavy skillet, heat tortillas one at a time on both sides.
6. Using tongs, dip tortillas into sauce.
7. 3.
8. Lay tortilla on counter and fill with 1/4 c. beans, two tsp.
9. ricotta and one slice of tomatillo.
10. 4.
11. Roll tortillas up and place into baking dish.
12. (Tortillas may be folded if you prefer.)
13. 5.
14. Proportionately pour remaining sauce over enchiladas.
15. Top with Cheddar cheese and bake at 350 for 30 min.

sauce, water, tortilias, black beans, ricotta, thin, cheddar cheese

Taken from cookeatshare.com/recipes/black-bean-enchiladas-85347 (may not work)