Black Bean Salad Enchiladas
Black Bean Salad:
bell peppers (tri color)
roasted anaheim chili
- Preheat the oven to 350 degrees. Pour a thin layer of enchilada sauce on the bottom of baking dish. **I used store-bought sauce. Next time I'll attempt to make it myself**
- Take one 10"corn tortilla and fill with black bean salad. Top with shredded cheese (either cheddar or "Mexican Blend"). Roll and place upside down in baking dish.
- When dish is full, pour rest of sauce over enchiladas and cover with cheese. Bake for 20 min.
While the enchiladas were cooking, I made some guacamole, which was an excellent addition. I had planned on making a Mexican-inspired salad with cilantro, onion, tomato, tortilla strips and cilantro dressing, but I just wasn't hungry enough. Maybe next time. I have leftovers, anyone want some?