12 small corn or flour tortillas
1 15- ounce can black beans, drained and rinsed
1 4- ounce can diced green chilies
1 28- ounce can red enchilada sauce
1/2 cup grated Manchego cheese + more for topping (or your favorite melting cheese)
1/4 cup light sour cream or Greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.

Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
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.
Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.
Transfer one tortilla at a time 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 10-12 enchiladas.
Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
Will keep in the fridge for a couple days. Reheat in oven or microwave.

Recipe source: minimalistbaker.com

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