Black Bean Enchiladas

Supper got postponed Tuesday do to the threat of a storm and the lawn needing to be mowed before it hit. I put the oven on warm and ran out with the push mower until it ran out of fuel, while my hubby tore through the yard on his grandma's Kubota tractor. Needless to say the lawn got mowed and we got fed. Let the rains come! Now, let's get down to the good stuff:

Black Bean Enchiladas

Filling:

• 1 onion, minced
• 2 garlic cloves, minced
• 1 red or green bell pepper
• 2-15 oz. cans black beans
• 3/4 cup salsa
• 1 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp ground chipotle (optional)

Other ingredients you'll need:

• 6-8 flour tortillas (I use multi-grain) or 12 corn tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• 1 can enchilada sauce
• fresh chopped tomatoes (optional)
  
• sour cream (optional)
  
• sliced black olives (optional)

On medium-high heat cook onion, garlic peppers and beans for about 5 minutes. Add salsa, cumin, chili powder and chipotle. Continue cooking for another 5 minutes. Smash some of the beans with a fork or leave them be if you'd like a different texture. Divide mixture evenly between tortillas and sprinkle some cheese in each enchilada, laying them side by side, rolled up in a 9x13 pan. Pour enchilada sauce over the tortillas and sprinkle the rest of the cheese on the top. Cover with foil and back at 350 degrees F for about 20-30 min or until bubbly.

For another variation: layer corn tortillas in the pan and layer the filling, cheese and tortillas like lasagna and add enchilada sauce to the top for a Enchilada casserole.

Enjoy!