These enchiladas are quick and easy. I believe I found this recipe on Kraft Foods. The velveeta makes them so creamy. The recipe calls for chopped cilantro on top, but I'm not a fan, so I leave that off. We serve with sour cream on top.
1 1/4 c
rinsed black beans
6 inch flour tortillas
chopped cilantro for garnish
sour cream to serve with
1Preheat oven to 350. Brown the hamburger, drain. Stir in half the velveeta and 1/2 cup of salsa. Cook until velveeta is melted.
2Spoon 1/4 cup of mixture onto a tortilla, roll up and place seam side down in a 13x9 greased pan. Repeat with remaining tortillas.
3Bake, uncovered for 10 minutes. Top with remaining velveeta and salsa. Bake 20 minutes more or until heated through and velveeta is melted.
4Garnish with cilantro and serve with sour cream.