Name: Black Bean Enchiladas.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 11 1/2 ounces cream of mushroom soup; 11 1/2 ounces black beans; 11 1/2 ounces enchilada sauce; 1 cup salsa; 1/2 small yellow onion; 1/4 cup black olives, sliced; 1 cup colby-monterey jack cheese, shredded; 1 (10 inch) package whole wheat tortillas

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Recipe by meg.8973

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Black Bean Enchiladas. created by loof751

Given to me by my Vegetarian friend, delicious!

Ready In:: 40mins
Serves:
Units:

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ingredients

11 ¹⁄₂ ounces cream of mushroom soup
11 ¹⁄₂ ounces black beans
11 ¹⁄₂ ounces enchilada sauce
1 cup salsa
¹⁄₂ small yellow onion
¹⁄₄ cup black olives, sliced
1 cup colby-monterey jack cheese, shredded
1 (10 inch) package whole wheat tortillas

directions

Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
Coat casserole dish with some of the mix.
Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
Pour excess over top so it doesn't burn.
Top with remaining cheese.
Bake at 375* for 20 minutes.

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RECIPE MADE WITH LOVE BY

@meg.8973

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@meg.8973

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"Given to me by my Vegetarian friend, delicious!"

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photo by loof751

10/30/2012

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review by loof751

10/30/2012

These were really great! Creamy and tasty and the recipe makes a lot. I used corn tortillas as that's what we usually use for enchiladas. Thanks for sharing your recipe! Made for Fall PAC 2012

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creation by meg.8973

6/8/2009

Given to me by my Vegetarian friend, delicious!