Recipe: Black Bean Enchiladas

20-24corn tortillas
2 15.5 oz. cans black beans drained and mashed
1 Enchilada sauce -- For recipe click here
1 1/2 to 2 c. cheesy sauce
2 c. diced onion
1 6 oz can olives sliced (large can)
1 c. diced green onions - for garnish
1 c. tofutti sour cream


Spray or coat an oblong baking dish 9" x 13".

Place enchilada sauce in a medium sauce pan and warm. Dip corn tortilla one at a time into the warm sauce and lay flat in prepared baking dish. Spread with 1 spoon of mashed beans, a small spoon of onions, olives and cheesy sauce and roll up. Snug each rolled tortilla into the baking dish, one layer deep. Sprinkle with olives, sour cream, onions and cheesy sauce over enchiladas and cover with sauce. Bake at 350 until onions are done, about 20-30 minutes. Remove from oven and let cool. Dollop with tofutti sour cream and serve warm.