2 cans Black Beans, Drained (15 Oz Each)
2 cloves Garlic, Minced
½ cups Chopped Onion, Divided
½ whole Lime, Juice And Zest
1 teaspoon Cumin
1 teaspoon Onion Powder
1 teaspoon Chili Powder
½ teaspoons Cinnamon
½ cups Sour Cream
1 cup Shredded Monterey Jack Cheese, Divided
1 can Green Enchilada Sauce (16 Oz)
1 can Mild Green Chilies (small, 4 Oz Can)
1 package Small Corn Tortillas (10 To 12 Tortillas Per Package)
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine black beans, garlic and about half the chopped onions.
- Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture. Combine well.
- Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can and then place them in a baking dish, seam side down.
- Pour the green enchilada sauce on top so that it coats each tortilla.
- Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with a handful of the pickled jalapeno slices but if you’d prefer milder spice, use the mild green chilies listed in the ingredients list instead. Add as much as you want to suite your taste.
- Bake in a 9 by 13 inch baking dish (or anything you have that’s long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.
- Apologies for the lack of a photo.
- The flavors in the filling were great! I loved the lime and cinnamon together.
- Corn tortillas are annoying. Even though we warmed them a little in the microwave, they tended to crack when rolling. Great flavor, but if I wanted this dish to look better, I'd go for flour tortillas.
- Be sure to drain the beans well. The sour cream tends to make it a little runny as it is.