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Veggie Enchiladas

Makes 4-5 servings (2 Enchiladas each)

Enchiladas are a great dish to serve for a crowd.  You can prepare them ahead of time and just pop them in the oven after guests arrive.   We’re making a vegetarian version, but  also giving you an option for chicken enchiladas.

1 (15-ounce) can black beans, rinsed and drained
1/3 cup chopped green onions
2 tablespoons canned chopped green chilies
2 tablespoons chopped cilantro
1 1/3 cup shredded Mexican blend cheese (or shredded Monterey Jack)
1 (16- ounce) jar fire roasted tomato salsa or enchilada sauce
12 (6-inch) corn or flour tortillas
Sour cream or plain yogurt (optional garnish) 

Heat oven to 350 degrees. In a medium bowl, combine black beans, green onions, green
chilies, cilantro and 1 cup shredded cheese (save remaining 1/3 cup cheese for top).
Pour a small amount of salsa in flat dish.  Place 2 tortillas between a dampened paper towel and microwave on high for 15 seconds. Dip softened tortilla in salsa to coat both sides. Spoon about ¼ cup of the bean mixture on one side of a tortilla; roll up. Place roll, seam side down, in a lightly greased 9 x 12 inch baking pan. Repeat procedure with remaining tortillas and bean mixture. Spoon salsa over tortillas and top with remaining shredded cheese. Bake about 20 minutes or until bubbly.
To serve, garnish with a dollop of sour cream or plain yogurt and sprinkle with chopped cilantro, if desired.

Chicken Enchiladas:  Prepare as directed above, except substitute 2 cups of cooked shredded rotisserie chicken for the black beans.