Easy Dinner: Black Bean Enchiladas

Now, as a rule, I’m not a major pusher of cream of anything soup. But it IS a good staple to keep tucked back in the pantry for those days when you realize  you have no inspiration and even less time.

This was an issue I ran into last week. I had all kinds of crazy ingredients and leftovers. It seemed an imperative to get rid of some of those leftovers before I cooked something else fresh that would add to the leftover cache in the fridge. After quickly scanning what was available in the fridge and the kitchen, I give  you ….

 

Black Bean Enchiladas

1 can of fat-free cream of chicken soup

1 cup sour cream

leftover black bean soup (or a can of black beans drained and mixed with chopped cilantro, onion and fresh tomato)

corn tortillas

Shredded cheese (cheddar, colby jack, whatever melts nice and feels Mexicanish)

Spray a casserole pan with some kind of cooking spray, and heat the oven to 350. Using a spoon and draining off the excess liquid (if you’re using leftover soup), put black beans in a corn tortilla and sprinkle shredded cheese on top,  wrapping the tortilla around the filling and placing in the pan. Continue til you run out of room.

In a separate bowl, combine cream of chicken soup, sour cream, and half a can of water. Pour over the tortillas and beans, and sprinkle more cheese on top. Put foil over the top, and bake for 20 minutes. Take the foil off and bake for another 10 minutes, or until brown and bubbly.

Take out of the oven and let sit for 5 minutes. EAT UP!

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