Black Bean and (soy)Cheese Enchiladas
1/4 cup slivered almonds
1/4 cup chopped onion
2 tbs butter
1- 4oz can diced green chili peppers, drained
1 large can red enchilada sauce (for 2 1/2 cups)- I used the 28 oz and had some left over
1/4 tsp ground cumin
1 can black beans, rinsed and drained
1 package (at least 12) corn tortillas- the small tortillas
In a medium skillet cook the 1/4 cup slivered almonds and the 1/4 cup chopped onion in the butter until onion is tender and nuts are lightly roasted.
In a medium bowl combine enchilada sauce, green chili, black beans, and cumin. Stir.
Take one tortilla and put a small amount of cheese to lightly cover the tortilla and spoon in the bean and enchilada sauce (about 1 large spoon full). Roll up and place in a large baking dish. Continue with remaining 11 tortillas. Pour remaining bean enchilada sauce to cover rolled tortillas. Top with cheese.
Bake in a 350' oven for 40 minutes.