Black Bean and Sour Cream Enchiladas

Internet (http://tastykitchen.com/recipes/main-courses/spicy-black-bean-and-sour-cream-enchiladas/)

Prep
  • Oven to 350°, upper middle rack.
Filling
divide each 1/2 + 1/2
1/2 med onion, chopped
1 bunch cilantro, chopped
8 oz Monterrey jack, shredded
  • In large bowl:
  • Zest whole lime.
  • Divide in half, squeeze juice from half.
  • Slice remaining half into wedges and reserve.
1 lime
Add to bowl and mix.
1/2 divided onions
1/2 divided cilantro
1/2 divided cheese
2 (15 oz) cans black beans, drained
2 cloves garlic, minced
1 t ground cumin
1 t onion powder
1 t chili powder
1/2 t cinnamon
1/2 c sour cream
Assemble
  • Brush with 2 T oil, arrange in rimmed baking sheet and bake until warm and pliable, ~5 min.
  • Alternatively, microwave on a plate until soft, ~1 min, flipping stack once.
  • Spoon filling into tortillas, 1 heaping 1/4 c per.
  • Place in 9x13 baking dish in two rows of 6 each.
12 corn tortillas
Top
In this order.
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chilis
remaining Monterrey jack
remaining onion
Finish
  • Bake 30 min until heated through and cheese is melted.
Garnish with remaining cilantro.
remaining cilantro