Black Bean Enchiladas

Name: Black Bean Enchiladas
Ingredients: 2 (15-oz.) cans black beans, rinsed, drained, and divided; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 (16-oz.) jar medium salsa; 1/2 cup TOSTITOS Monterey Jack Queso Dip; 1/2 cup sour cream; 8 (8-inch) flour tortillas

9 ingredients

3 steps

Ingredients

2 (15-oz.) cans black beans, rinsed, drained, and divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 (16-oz.) jar medium salsa
1/2 cup TOSTITOS Monterey Jack Queso Dip
1/2 cup sour cream
8 (8-inch) flour tortillas

Directions

1

Mash 1 can of beans in a bowl; add remaining beans, chili powder, and next 3 ingredients, stirring until blended. Stir together salsa, queso dip, and sour cream in a medium bowl.
2

Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 2 Tbsp. salsa mixture. Roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining salsa mixture evenly over tortillas.
3

Bake, covered, at 350° for 30 to 35 minutes or until thoroughly heated.