Black Bean Enchiladas

Black Bean Enchiladas Ingredients

8 oz Mole sauce; (1 jar)	1 pt Ricotta
1 c Water	4 Tomatillo; cleaned and
24 Corn tortilias	1 c Cheddar cheese; grated
1 lb Black beans; prepared

Instructions for Black Bean Enchiladas

1. In a sauce pan bring mole sauce and water to a boil. Simmer until reduced by 1/4. 2. In a heavy skillet, heat tortillas one at a time on both sides. Using tongs, dip tortillas into sauce. 3. Lay tortilla on counter and fill with 1/4 cup beans, two teaspoons ricotta and one slice of tomatillo. 4. Roll tortillas up and place into baking dish. (Tortillas may be folded if you prefer.) 5. Evenly pour remaining sauce over enchiladas. Top with Cheddar cheese and bake at 350? for 30 minutes. Recipe by: Andre Prost, Inc. Posted to MasterCook Digest by "Christopher E. Eaves" on Sep 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Mexican

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Ingredient Insight - look inside this recipe

Black Beans	Cheddar	Corn	Ricotta
Tomatillo

Beans Main dishes Mexican Corn Bean Cheese Dinner

for flavor and categorization

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