This is very healthy, satisfying, filling and easy to make. Prep time is only about 20 minutes and it is great for vegetarians, vegans, and meat eaters (since you won’t miss the meat at all).

Ingredients (2 large servings)

• 1 can of black beans (low sodium is best)
• 1/2 of a 14 oz can of red enchilada sauce
• 5 -6 cloves of garlic finely minced
• 1/2 of an onion
• 8 corn tortillas
• Medium or Sharp Cheddar cheese (Can leave out or use a vegan substitute)
• Chopped green onion for garnish (optional)

Directions

Open drain and rinse the can of black beans. Lightly spray the tortillas with vegetable oil and briefy fry tortillas the corn in a hot pan until it puffs up, fry both sides. Do not make them hard you want to do this so they hold together in the enchilada and you are able to roll them. Take each tortilla and put inside a heaping tbsp of black beans, 1/2 tbsp onions, sprinkle of the minced garlic, about 1 tsp of shredded cheddar cheese, and 1 tbsp of enchilada sauce inside and roll up and place in an oven or microwave safe dish (you can cook them in either). Do this until baking dish is full. Pour some enchilada sauce over the top of the rolled enchiladas and sprinkle some of the shredded cheese and some of the copped green onion. Cover the dish. You can either  microwave them for 4 minutes  (longer for larger dishes) or put them in an oven at 350 degrees for 20 minutes. Enjoy!