Meals Matter

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Contributed By: hipaagrammy
Pillsbury

Ingredients

1 can (4.5 oz) chopped green chiles

1 can (15 oz) black beans, rinsed and drained

5 Green onions, chopped

1 Medium tomato, chopped

1 can (10 oz) mild enchilada sauce

1 1/2 cups Shredded Monterey Jack cheese

1/2 cup Chopped fresh cilantro

1 1/2 cups Shredded cheddar cheese

4 8-inch flour tortillas

Preparation

Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the cheddar cheese; set aside.

Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

Bake 30 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5-7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup of cilantro. Serve with salsa if desired.

Cook's Notes

Use hot enchilada sauce in place of the mild, and pepper-jack cheese in place of the Monterey Jack cheese if you'd like this to be spicy.

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