Black Bean Enchiladas.

Name: Black Bean Enchiladas.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 326.01 g cream of mushroom soup; 326.01 g black beans; 326.01 g enchilada sauce; 236.59 ml salsa; 1 small yellow onion; 59.14 ml black olives, sliced; 236.59 ml colby-monterey jack cheese, shredded; 10 inch package whole wheat tortillas

Submitted by meg.

"Given to me by my Vegetarian friend, delicious!"

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photo by loof751

Ready In:: 40mins
Ingredients:: 8
Serves:: 4

ingredients

326.01 g cream of mushroom soup
326.01 g black beans
326.01 g enchilada sauce
236.59 ml salsa
1 small yellow onion
59.14 ml black olives, sliced
236.59 ml colby-monterey jack cheese, shredded
10 inch package whole wheat tortillas

directions

Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
Coat casserole dish with some of the mix.
Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
Pour excess over top so it doesn't burn.
Top with remaining cheese.
Bake at 375* for 20 minutes.

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Reviews

These were really great! Creamy and tasty and the recipe makes a lot. I used corn tortillas as that's what we usually use for enchiladas. Thanks for sharing your recipe! Made for Fall PAC 2012

loof751