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SPICY BLACK BEAN, GREEN CHILI & MANCHEGO ENCHILADAS
Ingredients
- 12 small corn or flour tortillas* (I’d recommend flour)
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can diced green chilies
- 1 28-ounce can red enchilada sauce, such as Las Palmas
- 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
- 1/4 cup light sour cream or greek yogurt
- Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.
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