1 package small corn tortillas
2 cans black beans well drained
2 cloves garlic well minced
1/2 bunch of cilantro, chopped
1 small onion
1 small can green chilis
1 can green enchilada sauce
1/2 cup sour cream or lowfat yogurt if you are cutting calories
2 cups shredded Monterey Jack cheese
1 tablespoon cumin
2 tsp. onion powder
1 tsp. chili powder
1. Preheat oven to 350. Combine black beans, half the onion and garlic and a handful of cilantro. Save the remaining cilantro for a garnish. Mix, then add the seasonings, sour cream and 1 cup of cheese. Add in the green chilis. I had to take take a portion out before I added the chilis since the girls and Bryan don't like them. Squeeze the half a lime on top and mix well.
(I didn't have cilantro, but it should look something like this)
2. Take a spoonful of enchilada sauce and spread it around the baking dish you will be using.
4. Pour the rest of the enchilada sauce over the tortillas. Top with cheese and the rest of the onions. If you are really into spicy food, some jalapeno slices would taste amazing on top!
Cook for 15-20 minutes or until cheese is melted and tortilla edges are crispy and brown.