MINI BLACK BEAN AND CHEESE ENCHILADAS
Submitted by Southern Living on Feb 04, 2017

Everyone loves enchiladas but all that rolling and filling can be a little labor-intensive on a busy weeknight. So we figured out a way to bake up a pan of delicious mini enchiladas in three easy steps! First, tuck small flour tortillas into two muffin pans and bake until browned to make crispy shells. Next, fill the prepared shells with a mixture of black beans, refried beans, enchilada sauce, green chiles, and shredded Monterey Jack cheese. Use a mild enchilada sauce and omit the chiles if your family doesn’t like a lot of heat. Bake the mini enchiladas until the cheese melts, then top each one with shredded lettuce, pico de gallo, sour cream, and scallions. Serve with your favorite green salad (a serving size is three mini enchiladas per person) for a fast and family-friendly meal that will be on your dinner table in 30 minutes.

Servings:
1

Complexity:   
Very Easy

Total Time:
30 minutes

Ingredients:
2 (10 -CT) PKG. miniature (4 inch) flour tortillas
(such as Old El Paso)
1 (15oz.) can black beans, rinsed and drained
1 (15-oz.) can refried black beans
1 (8oz.) can red enchilada sauce (such as Frontera)
1 (4-oz.) can chopped green chiles
4 oz. Monterey Jack cheese, shredded (about 1 cup)
1 cup shredded iceburg lettuce
1/2 cup prepared pico de gallo
1/2 cup sour cream
3 Tbsp. thinly sliced scallions

Directions:
1. Preheat oven to 350*F. Gently tuck tortillas
into lightly greased (with cooking) cups of
2 (12 cup) muffin pans. Bake in preheated oven
until tortillas have hardened and browned
slightly on the sides. 12 to 15 minutes.

2. Stir together black beans, refried beans, enchilada
sauce, and green chiles in a medium bowl. Divide
mixture evenly among baked tortilla cups.
Sprinkle with cheese, and bake at 350* until
cheese melts, about 15 miinutes.

3. Transfer mini enchiladas from muffin cups to
serving platter. Top evenly with lettuce and pico
de gallo. Drizzle with sour cream, and sprinkle with scallions.