Instructions: In large skillet, combine cooked/canned beans, enchilada seasoning mix and water. (Note that envelope says to add tomato sauce but dont do that - just cook beans, seasoning and water). Bring to boil and then lower heat to simmer for about 5-10 minutes, stirring occasionally to avoid scorching. Add in finely chopped white onion and simmer 1-2 minutes more. Mixture should be slightly thickened. Remove from heat and stir in 1/2 cup sour cream.

Put 1/3 cup of bean mixture in center of a tortilla, top with spoonful of enchilada sauce (from the can), and top with some cheese. Roll up and place seam side down in 9 x 13 baking dish. Do this for all tortillas. Then pour remaining canned enchilada sauce on top and sprinkle a bunch of cheese. Bake covered with foil for 15 minutes at 375. Then remove foil and bake another 5 minutes or so.

Remove from oven and sprinkle with chopped green onions. Serve with sour cream.

You may enjoy serving some white rice cooked in veggie stock along with these enchiladas.

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