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All public Recipes -> Dinner -> Black Bean Enchiladas

Black Bean Enchiladas

By: M G.

Description:	This is a make ahead recipe. Great if you know you're gong to have a busy week and want something you can just pop in the oven.
Time:	1 hr 15 min (30 min to prepare, 45 min to cook)
Meal type:	Dinner
Ethnicity:
Number of Servings:	6
Ingredients:
12 each 6-7 inch flour tortillas 1 medium onion, chopped 1 medium fresh jalapeno, seeded and finely chopped 1 tsp minced garlic (from jar is fine) 1 tbsp cooking oil 1 1/3 cup sour cream 1/4 cup mole sauce 1 1/2 cup Mango salsa or other salsa 30 OZ black beans (2 15 oz cans), rinsed and drained 2 cups Monterey Jack cheese, shredded 2 tbsp each all-purpose flour and water (keep separate) 1 tsp ground cumin 1/4 tsp salt 3/4 cup milk
Directions:
Grease two 2-quart rectangula baking dishes; set aside. Wrap half of the tortillas in waxed paper. Microwave on high 30-40 seconds or until warm. Repeat with remaining tortillas. Meanwhile, for filling: In large skillet, cook onion, jalapeno, and garlic in hot oil until onion is tender. Remove from heat. Combine 1/3 cup sour cream, mole sauce and water, stir into onion mixture. Stir in beans and half of the cheeses. Spoon 1/3 cup of the filling onto one edge of each tortilla; roll up. Place in prepared baking dishes. For sauce: Combine 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour sauce over tortilla rolls. Cover with freezer wrap, label, and freeze for up to 3 months. Wrap and freeze cheese until needed. To serve, thaw covered frozen casseroles and cheese overnight in refrigerator. Preheat oven to 350 degrees. Bake casseroles, about 40 minutes or until heated through. Top with remaining cheese. Bake uncovered about 5 minutes more or until cheese is melted. Serve with salsa.
Notes:

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