Black Bean Enchiladas

Not expecting such good flavor out of something so simple and relatively quick to prepare. Ready in under an hour, these enchiladas are worth the effort.

Ingredients:

1 15 oz can black beans, rinsed and drained
3 oz of cheese (Feta Coquito or goat – something that will crumble)
1 oz Cheddar cheese
24 oz salsa
1 ripe avocado
8 8″ tortillas
1 Tbsp Cilantro (op[tonal)

Method:

Preheat oven to 375 F. Mix the avocado and crumble cheese together until creamy. Add in the black beans with half a cup of salsa and combine

Wrap the tortillas in paper towel and heat on high in the microwave until warm. Fill a wide, shallow dish with a cup of the salsa adding more as needed. Take each tortilla and press it into the salsa. Turn over and repeat. Spoon in 1/8 of the bean mixture and roll up. Please in a lightly greased (or use parchment), 9×13 pan. Repeat for all 8 tortillas.

Pour remaining salsa over top and include anything you have left in your dipping dish. Cover with the cheddar cheese and bake for 30 minutes. Serve immediately.