Spicy Black Bean, Green Chili, and Manchego Enchiladas

 I am trying to jump on board with Meatless Mondays. Now don't get me wrong I could eat vegetarian everyday,  it is the hubs who likes meat with his meal.  He claims he is hungry an hour later with no meat and not satisfied.  But I am trying to keep him healthy much to his dismay, so we are trying out meatless Mondays.  This week I decided to make Spicy Black Bean Enchiladas.  I thought they were awesome and Matt even remarked for health food they were very good.  They were super easy to whip together- most time consuming task was dipping the shells in the sauce and rolling them up.   You could easily add more veggies or meat to this mix but I thought they were good just with the black beans.  Such an easy week night meal full of flavor!

|| S P I CY  B L A C K  B E A N,  G R E E N  C H I L I  & M A N C H E N G O  

 E N C H I L A D A S ||

Recipe adapted via

Ingredients

• 12 small corn or flour tortillas (I used flour)
• 1 15-ounce can black beans, drained and rinsed
• 1 4-ounce can diced green chilies
• 1 28-ounce can red enchilada sauce, such as Las Palmas
• 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack) (I used a mix of Manchego and Mexican Quesadilla Cheese)
• 1/4 cup light sour cream or greek yogurt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder 
• salt and pepper to taste
• Topping Options: Diced green onion, cilantro, avocado, salsa, sour cream

Instructions

1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
2. Combine black beans, green chilies, sour cream, cumin, chili powder and 1/2 cup manchego cheese in a mixing bowl. Taste and add salt and pepper if desired.
3. Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
4. Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
5. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 8 enchiladas.
6. Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
7. Serve with toppings such as avocado, guacamole, sour cream, green onion, cilantro or lettuce.
8. Will keep in the fridge for a couple days. Reheat in oven