Ingredients
-
8 (8 inch) flour tortillas
-
-
1 (16 ounce) can whole berry cranberry sauce
-
2 (15 ounce) cans black beans, rinsed, drained
-
3/4 cup colby-monterey jack cheese, shredded
-
1/2 cup fat free sour cream
-
3 green onions, sliced
-
1/4 cup fresh cilantro, coarsely chopped
-
3/4 teaspoon ground cumin
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
-
1/2 cup salsa (a thick salsa like Picante Mild Chunky Salsa)
-
1 (16 ounce) can whole berry cranberry sauce
Instructions
- FOR THE FILLING: Preheat oven to 350 degrees F, then lightly coat a 13"x9" baking dish with cooking spray.
- In a large bowl measure out all the filling ingredients & stir together until well blended, then set aside.
- Stack the tortillas on a large plate, then spoon 3/4 to 1 cup of the filling onto each tortilla, just off center & about 1 inch from the top & bottom edges.
- Roll up each tortilla around the filling, then place, seam side down in the prepared baking dish.
- FOR THE SAUCE: In a bowl stir together the cranberry sauce & salsa, mixing well.
- Spoon the sauce evenly over the filled tortillas, then cover with a sheet of aluminum foil.
- FOR THE CHEESE TOPPING: Bake the enchiladas for 45 minutes, then remove the aluminum foil & sprinkle the shredded cheese over the top.
- Return enchiladas to the oven & bake another 5 to 10 minutes longer or until cheese is melted.
- These enchiladas are more easily served when cut in half.