The filling of the Enchiladas can be suited to whatever you have on-hand and you can make as many or as few as you need.

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Cinco de Mayo Bean and Cheese Enchiladas (prep. 30 minutes. serves 4-6)

6 flour tortillas

2, 10 oz. cans enchilada sauce

1 C. canned black beans, rinsed

1 C. shredded sharp cheddar cheese

1/2 C. shredded Colby Jack cheese

4 slices American cheese

4 oz. can diced mild green chilies

1/4 tsp. red pepper, chipotle, habanera or other pepper flakes (optional)

sour cream (optional)

Preheat oven to 375.  Combine everything but the enchilada sauce, American cheese and tortillas in a bowl.  Pour a little sauce on a plate and spread a thin layer at the bottom of a casserole baking dish.  While the oven is warming, spread tortillas on the top rack to warm and soften for about a minute. Coat each warm tortilla in the enchilada sauce on the plate on both sides. Spoon cheese and bean filling down the center of the tortilla and fold two sides together and place the enchilada, seam side down, in the baking pan.  Pour remaining sauce over the top of the enchiladas. Bake about 10 minutes then lay American cheese slices on top of each enchilada and any remaining green chilies and return to the oven for another 5-10 minutes until cheese topping is melted. Allow to rest for a few minutes before serving with a dollop of sour cream and a side salad. (Dust with a little paprika or chili powder to make it pretty, if desired.)


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