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- Spread sour cream and add salsa, beans, and cheese
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- Roll up
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- Place in a 9×13 inch baking dish
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- Pour tomato juice over the top and sprinkle with leftover cheese
Bean and Cheese Enchiladas
Gooey, cheesiness with every bite.
Ingredients
- 12 corn tortillas
- 1/2 cup olive oil
- 8 ounces Sour cream
- 1 cup shredded cheddar cheese
- 1 cup cooked black beans
- 8 ounces salsa
- 2 cans or one glass container of V8 or other tomato based juice (Try Low Sodium Very Veggie by R.W. Knutson that comes in a 1 quart glass jar)
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a small saucepan that is just the size of your tortillas. When the oil appears to shimmer on the top test it with a wooden spoon and if it bubbles it is ready to use. Turn the heat down to low.
- Place each tortilla one at a time into the oil for about 30 seconds to 1 minute. You don't want to heat too long or it will become crispy. Use a tongs to remove the tortilla, letting the excess oil drip back into the pan. Place on a plate and blot with a towel or paper towel. Repeat with each tortilla.
- Spread sour cream on a tortilla, then fill with a spoonful and black bean, salsa, and some shredded cheese. Roll up the tortilla and place, seam down, in a 9 x 12 inch glass baking dish. Repeat with all 12 tortillas.
- Sprinkle any extra cheese over the top.
- Pour the tomato/vegetable juice over the enchiladas until they are mostly covered.
- Bake for 30 minutes until bubbly. Let cool for 10 minutes before serving.
Notes
Try adding shredded chicken or spinach for more added nutrition.
