Enchiladas for the Vegetarian

• 8 (8 inch) flour tortillas
• 1 (16 ounce) can whole berry cranberry sauce
• 2 (15 ounce) cans black beans, rinsed, drained
• 12 cup salsa (a thick salsa like Picante Mild Chunky Salsa)
• 34 cup colby-monterey jack cheese, shredded
• 12 cup fat free sour cream
• 3 green onions, sliced
• 14 cup fresh cilantro, coarsely chopped
• 34 teaspoon ground cumin
• 12 teaspoon salt
• 12 teaspoon black pepper
• 1 (16 ounce) can whole berry cranberry sauce
• 2 cups salsa (a thick salsa like Picante Mild Chunky Salsa)
• 1 cup colby-monterey jack cheese, shredded

1. FOR THE FILLING: Preheat oven to 350 degrees F, then lightly coat a 13"x9" baking dish with cooking spray.
2. In a large bowl measure out all the filling ingredients & stir together until well blended, then set aside.
3. Stack the tortillas on a large plate, then spoon 3/4 to 1 cup of the filling onto each tortilla, just off center & about 1 inch from the top & bottom edges.
4. Roll up each tortilla around the filling, then place, seam side down in the prepared baking dish.
5. FOR THE SAUCE: In a bowl stir together the cranberry sauce & salsa, mixing well.
6. Spoon the sauce evenly over the filled tortillas, then cover with a sheet of aluminum foil.
7. FOR THE CHEESE TOPPING: Bake the enchiladas for 45 minutes, then remove the aluminum foil & sprinkle the shredded cheese over the top.
8. Return enchiladas to the oven & bake another 5 to 10 minutes longer or until cheese is melted.
9. These enchiladas are more easily served when cut in half.

flour tortillas, cranberry sauce, black beans, salsa, colbymonterey, sour cream, green onions, fresh cilantro, ground cumin, salt, black pepper, cranberry sauce, salsa, colbymonterey

Taken from www.food.com/recipe/enchiladas-for-the-vegetarian-370943 (may not work)