Whole Wheat Black Bean Enchiladas
For the sauce: (I found the recipe for the sauce at A Year of Slow Cooking)
1-1/2 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 tbs chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp kosher salt
1 tbs dried minced onion
10-12 whole wheat tortillas
about 3-4 cups leftover bean soup
shredded jack cheese
enchilada sauce (recipe above)
*Combine all the sauce ingredients in the blender and blend until smooth.
*Pre-heat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
*In each tortilla put about 1/2 a cup or so of the bean soup. Sprinkle with jack cheese. Roll up and place in pan.
*After the first layer of rolled tortillas, pour over some of the enchilada sauce, then add your second layer.
*Pour the rest of your sauce on top and sprinkle with jack cheese. Cover with foil (spray the foil with non-stick spray so the cheese doesn't stick too much) and bake about 25 minutes. Remove foil and continue to bake until cheese is nicely melted and sauce is bubbling. Cool a bit before serving.