Chipotle-Bean Enchiladas

I made this super easy dish this evening for dinner. I had all of the ingredients and it was simple to throw together. It was a bit spicy for the kids although they still gobbled it up with a little sour cream stirred with it to cool it down. I also served this with some garden tomatoes chopped up with some red onion, seasonings, lime juice, etc to eat with chips or over the top of the enchiladas. It would have been wonderful with some sliced up avocado, but mine weren't ripe enough yet - boo!! This is another recipe from Ultimate Mexican Better Homes and Gardens.

Ingredients:
10 6 inch corn tortillas
1 15 oz can black beans or pinto beans ( I used black), rinsed and drained
2 10 oz cans of enchilada sauce ( i used one red and one green - that's what i had)
8 oz shredded Mexican cheese blend (2 cups)
1 Tbsp chopped canned chipotle chile pepper in adobe sauce
sliced green onions

Preheat oven to 350 degrees. Grease a 2 quart (oops forget to do this) rectangular baking dish; set aside. Stack tortillas and wrap tightly in foil. Bake tortillas about 10 minutes or until warm. Meanwhile, for filling, in a medium bowl combine beans, 1/2 cup of the enchilada sauce, 1 cup of the cheese, and the chile peppers. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up each tortilla. Arrange tortillas, seam side down, in the prepared baking dish. Add remaining beans to dish and enchilada sauce poured over the top. Bake, covered, 25 minutes. Uncover; sprinkle with 1 cup of cheese. Bake, uncovered, 5 minutes or until cheese melts. Sprinkle with green onion.

Jill