Ingredients

• 12 small corn or flour tortillas* (I’d recommend flour)
• 1 15-ounce can black beans, drained and rinsed
• 1 4-ounce can diced green chilies
• 1 28-ounce can red enchilada sauce, such as Las Palmas
• 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
• 1/4 cup light sour cream or greek yogurt
• Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, etc.

Click HERE for the instructions

• Dinner - Eat it!
• Kitchen