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| 1 15 oz can |
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Black beans, rinsed and drained |
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| 1 19 oz can |
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Enchilada Sauce |
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| 18 |
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Corn Tortillas |
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| 1/2 cup |
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Butter |
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| 1 12 oz bag |
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Queso Fresco, crumbled feta cheese |
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| 1 cup |
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Cilantro, chopped |
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| 2 med |
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Tomatoes, chopped |
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| 1 |
Blend beans and enchilada sauce in blender until smooth. |
| 2 |
Sauté each tortilla in a little butter until firm but not crisp. Spread tortillas, one at a time, with black bean sauce on one side. Fold in half and then in half again. |
| 3 |
Arrange 3 folded tortilla triangles on the center of each serving plate. Spread with more sauce. Microwave 1-1/2-3 minutes, or until heated through. Sprinkle with a little queso fresco, cilantro and tomatoes. |
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| Servings: 6 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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