Spicy Black Bean, Green Chili & Manchego Enchiladas

Instructions

1. Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
3. Warm the enchilada sauce in a large shallow pan over low-medium heat. Then turn off the heat.
4. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish (adjust pan size if altering batch size).
5. Transfer one tortilla at a time to the baking dish and flip to coat both sides. Then add 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas (as original recipe is written). As you go, add more of the warmed enchilada sauce to the baking dish to keep the tortillas lightly coated.
6. Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
7. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
8. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
9. Will keep in the fridge for a couple days. Reheat in oven or microwave.